Its name derives from the pale yellow and sulphur-like color characterizing it. By now it is a very famous and much-sought after product. The quality of the bean depends on its taste and very thin pod. It is cultivated in the area of Le Balze and tolerates very good the poor and clayey soil of these areas. It is sown the hundredth day of the year and does not need a lot of attention. The best way to eat it is to cook it with the flask in the fireplace charcoals for the whole night. It is becoming a product with PDO.