The varieties of our pulses are traditional and local and some, such as the Fagiolo Zolfino, the Coco and the Toscanello, are still largely cultivated manually especially at the harvest stage. The peculiarity of these pulses is the very thin skin, even if they are very resistant during the cooking process.

Other varieties of pulses are the Ceci Piccini (small chickpeas): round hard-boiled and ideal for soups; the Florentine chickpea with a wrinkled and thin skin; Lentils with variegated small seeds; the Cece Nero and the Cicerchia, two almost extint varieties with important nutritional value due to its high protein content.

The working cycles of pulses involve: cleaning after harvest which, for some varieties, is still a manual process; a selection stage, with an optical selector in order to eliminate marked or broken seeds; the calibration, carried out with a densimetric table, to eliminate those seeds that may be damaged.
To these stages of cleaning may be added decortication for some varieties and then packing into alimentary nitrogen atmosphere to guarantee correct preservation.