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Shelled Cicerchia
€5.20
Tax included
Shelled Cicerchia (grass pea) Rediscovered lentils and grains. We are in Umbria, in Poggio Aquilone. Here we cultivate a desire to rediscover the legumes and grains of the past. Being hulled, it does not need soaking. It makes a complete food when combined with wholegrain cereals. It has a low glycemic index, useful for those following a balanced diet. On Foodaloo you'll find authentic food specialities, Recipes with Cicerchia Cicerchia and vegetable patties: Mash the previously cooked cicerchia and add grated, squeezed zucchini, turmeric, flour, salt and pepper. Shape into patties, coat them in breadcrumbs. Bake at 180°C for 20 minutes. On Foodaloo discover the best dried legumes for sale online. Pack of 400 g.
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Bioalberti is a family-run farm, active for four generations among the hills of Umbria, in Poggio Aquilone, a medieval village dating back to the 1200s where we grow exclusively with organic methods, and this is where our Split Cicerchia is born
Split Cicerchia
Since 1998 we have grown exclusively according to organic methods, driven by the conviction that healthy eating starts from respected and fertile land. We grow legumes, grains and olives, following sustainable farming practices such as crop rotation and organic fertilisation. We are a young and dynamic company that combines tradition and innovation, thanks also to our collaboration with the University of Agriculture of Perugia. We have an ambitious project: the recovery of ancient and forgotten varieties such as Verna and Gentilrosso wheat, Senatore Cappelli wheat, einkorn spelt, cicerchia, black chickpea and hulled barley. Our desire.
We produce with respect for nature, offering authentic products. Our Split Cicerchia di Poggio Aquilone is a traditional variety grown in Umbria, selected to adapt well to hillside soils and sustainable farming. Being hull-free, it requires no soaking. Tender and creamy, ideal for light and refined dishes. Rich in plant-based proteins, fibre, B vitamins and minerals (iron, potassium, phosphorus) that help regulate cholesterol, blood sugar and intestinal function.
What is cicerchia and how is it cooked.
Cicerchia in the kitchen: Ideal as a warm side dish, dressed with extra virgin olive oil and toasted bread. A perfect ingredient that pairs well with soups, veloutés, or combined with seasonal vegetables
Cicerchia Recipes
Cicerchia cream with rosemary and crunchy bread. Cook the cicerchie in water with rosemary and garlic. Remove the aromatics and blend with oil and salt. Serve with crunchy bread, a drizzle of raw olive oil and freshly ground black pepper.
All the authentic flavour of a legume grown using organic and sustainable methods. A journey to discover ancient legumes
With Foodaloo discover ancient legumes for sale online, split cicerchia
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Data sheet
- Region
- Umbria
- Format
- Pack
- Certifications and Designations
- Inspection and Certification CCPB
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Shelled Cicerchia (grass pea) Rediscovered lentils and grains. We are in Umbria, in Poggio Aquilone. Here we cultivate a desire to rediscover the legumes and grains of the past. Being hulled, it does not need soaking. It makes a complete food when combined with wholegrain cereals. It has a low glycemic index, useful for those following a balanced diet. On Foodaloo you'll find authentic food specialities, Recipes with Cicerchia Cicerchia and vegetable patties: Mash the previously cooked cicerchia and add grated, squeezed zucchini, turmeric, flour, salt and pepper. Shape into patties, coat them in breadcrumbs. Bake at 180°C for 20 minutes. On Foodaloo discover the best dried legumes for sale online. Pack of 400 g.