The Small Cece del Valdarno is a Traditional Agricultural Product (PAT) on the national list approved by the Ministry of Agriculture And Forestry, whose requirements are regulated by the region’s production regulations Tuscany.

Features

The small Cece of Valdarno is a legume with a fairly thin skin.
Although slightly consistent, the tender and rather tasty pulp has a more pronounced coloration than other commercial CVs.
It keeps the cooking well, which happens rather quickly, adapting especially for this to a consumption of the whole seed.

Cultivation

It is grown in loose soils.
It is sown along the furlongs, 35-40 cm apart, from the end of March to mid-April.
It is grown in dry.

In low-fertilized soils it grows small and with thin skin; if fertilized a lot, the legume is larger but the peel hardens.
The plant has an upright bearing, with very low first stage.

It requires careful weeding about 20 days after the emergency.
Pulses are harvested from late July to mid-August and productivity is good.

The pulses are collected at maturity and, after typing, stored well dry and sifted in bins in dry and well ventilated rooms, or in glass containers with added pepper.

It adapts to all preparations: whole boiled, alone or in soups, topped with raw or fried oil with rosemary or garlic and chilli, in the typical recipe “pasta and chickpeas”, unpacked as a basic ingredient for meatballs or the batter of the famous and tasty cecina.