This one’s for the flour nerds, the chickpea lovers, the crispy edge seekers. Farinata di ceci is your new go to summer recipe, and you don’t need anything fancy to make it. Just the most savory chickpeas we’ve ever tasted.
When you have chickpeas this good, DIY flour is the move. To make farinata di ceci from scratch, you only need:
• Organic dried chickpeas from Bio Alberti
• A blender (even your vintage one from the ’60s, seriously!)
• Water, salt, and great olive oil (we vote Quinta Luna)
• A sizzling hot skillet and a bit of confidence
That’s it. Vibrant, earthy, and nutty: freshly milled Bio Alberti chickpeas bring a depth of flavor no store bought chickpea could dream of.
There’s a reason these Sultano chickpeas from the Bio Alberti farm in Umbria are tiny flavor bombs. We’ve walked the fields. We’ve seen the clay rich Umbrian soil, the hillside microclimate, the Alberti family’s organic approach. They fertilize with manure from their own Chianina cattle. They plant for biodiversity. Bio Alberti chickpeas are a product of place, people, and a whole lot of care.