The Cece di Grosseto is a Traditional Agricultural Product (PAT) on the national list approved by the Ministry of Agriculture And Forestry, whose requirements are regulated by the production discipline of the Tuscany Region.

Features

This legume has irregular round shape, light color, it is hard and small.
It is produced from March to August.

Cultivation

The cultivation of Grosseto’s Cece follows the following steps:

• Buying seeds;
• Preparation of the soil;
• Fertilization;
• Sow in loose soils, at the end of March, in furrows at a distance of 40 cm between the rows.

Its traditionality is given by the peculiarity of the cultivar that is different in morphological characteristics: the chickpea is smaller and lighter than the normal one.
This cultivar needs loose soils, typical of the grossetano.
It is used for soups or as flour for baked goods.

The production of Grosseto’s chickpea is exclusively hobbyistic, for family self-consumption.