Excelling taste and fineness of the skin characteristic due to the type, the method of cultivation and above all to the soil on which they are produced; clearly distinguish themselves from the other that are commonly found in commerce. The Chickpea cultivated at the farm is a very rustic species and resisting to fitopatologies, highly suitable for biological agriculture. In addition to these gifts, it has a very tasty flavor and a thin skin that does not loosen when cooked (like often happens for the common chickpeas).
The great organolettic quality is derived by the species and from the soil (like the lentils); not very productive marls, droughty, but rich in microelements.