Italiano (IT) 
Deutsch (DE) 
Français (FR) 
Español (ES) 
Polish (PL) 
Cicerchia
The cicerchia is a legume grown in central and southern Italy. Soak for 24 hours and cook it as a soup or mash. It is the ideal ingredient for those who follow a diet that is poor in gluten and rich in proteins, mineral salt and vitamins.
More details
ingredients
100% cicerchia
Size
500 g
Shipping -50%
Shipping costs 50% discount for orders from 139€
Quality guaranteed
All products are the result of a careful selection process
Fresh products
The products are packaged in the way that their freshness is preserved
Cicerchia
Cicerchia from Castelluccio: find out about the cicerchia from Castelluccio, producer Lu Stazzu
The cicerchia is a very old legume grown in central Italy, from Marche to Puglia. The cicerchia is a very adaptable legume as it can resist to very dry and hot climates and also to very cold ones like the Apennines climate in central Italy. The cicerchia has been recently reconsidered and today it is one of the most requested legumes, used in many recipes as the cicerchia and spelt soup or used to make mash or side dishes; it is very rich in nutrients, mineral salt, fibres and proteins. It has a very low fat content.
| Size | 500 g |
|---|---|
| ingredients | 100% cicerchia |
| How it's made | The cicerchia is grown in the regions of Marche, Umbria, Lazio and Molise. Lu Stazzu produces this legume on the Sibillini mountain in a cold climate. The cicerchia is sowed after the land has been ploughed in autumn. The cicerchia is then picked in June and July. Before packaging and releasing, the cicerchia has to be dried for several weeks and then threshed and brought to the cooperative for packaging. Before being consumed, the cicerchia needs to soak for 24 hours so that becomes bigger. After soaking, remove from the water and rinse with clean water. |
| Storage | Keep the product in a cool and dry place. Once cooked, consume within few days. |
Combinations
The cicerchia is a very versatile ingredient. The traditional dishes with the cicerchia are the soup made together with other cereals or legumes such as spelt and millet. Excellent as a side dish or mashed. Remember to soak it for 24 hours. Suggested wine: Rosso di Montalcino.
Recensioni
Write Your Own Review
This website is protected by reCAPTCHA and the Privacy Policy & Terms and Conditions of Google