The Zolfino bean is "beautiful and cursed", assures Roberto Longini. Damn it because it is very sensitive to temperature: it has a very long vegetative cycle, which exposes him to more risks. There have been many in recent years, too many anomalous vintages, with very low yields. Too hot hurts: so, an attempt is made to anticipate sowing, but in this way we expose ourselves to the risk of frosts. it is beautiful because it is a unique product. For the flavor, the thin peel, which makes it very digestible, resistance to cooking, the thick and creamy consistency. A very fashionable product, in the last few years. The most heartfelt “thank you” goes to Beppe Bigazzi from Terranuova Bracciolini, great popularizer of Tuscan traditions and great fan of the Zolfino bean. The history of Zolfino dates back to the Etruscans, nothing less. Legend has it that Caterina de 'Medici, who lived in Figline, took the Zolfini beans to France for her wedding. The typical area is that of the Florentine Valdarno. Coco dwarf bean has an intense flavor, a very fine peel, so it is very digestible, and a delicate and floury pasta. The cecino Rosa derives its name from the rosacea color. It has a very thin skin, firm flesh and mild flavor.