Chickpeas of Cicerale, presidio Slow Food, are organically grown, hand-picked and shelled with the old method. The characteristic of this chickpea is its small size and its color slightly darker than the normal chick peas, also have a very low humidity that make a lot in cooking. In packs of 500 gr.
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Grown in Campania since the end of '900, it found a region of choice on the hills surrounding the small town of Cicerale, perched on the foothills of the Cilento. In Italy, its cultivation is very low and remains linked to the agricultural traditions and food of southern Italy, but in a not too distant past chickpeas alternated commonly wheat and other cereals, adding to the diet of the farmers a high percentage of protein.
And today in the land of Cicerale produces a variety of local small chickpeas round, slightly golden in color than common, with light brown hues and intense flavor. For its low moisture content of the collection it is preserved for a long time and tends to swell considerably during cooking. Organically grown, hand-picked and shelled with the old method, beating them with sticks to detach the chickpeas.
The characteristic of this chickpea is its small size and its color slightly darker than the normal chick peas, also have a very low humidity that make a lot in cooking. We think are so good they do not need to turn them, and recommend to eat "zuppettella", that is, with the extra virgin olive oil fresh.
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