Mario Agostinelli

The Zolfino bean is grown exclusively in the Valdarno/Arezzo area ad is famous for its creaminess and its thin skin which makes it especially digestible.  When cooked is served boiled and dressed with intensely flavored extra-virgin olive oil over grilled slices of Tuscan bread, or as an accompaniment to Fiorentina steaks.

Its productivity is much lower than other more common varieties and the bean plants are extremely delicate. Thanks in part to the work of Slow Food, its quality has now been rediscovered and cultivation has been revived in the original Pratomagno area.

Pink chickpea derives its name from the pink color; the renewed farming of the Cecino Rosa is due to Mario Agostinelli and the University of Florence who selected the germplasm.