Wrinkly, irregular, and resembling tiny stones or old teeth, Cicerchie were nearly forgotten even in their native central Italy. But behind their rugged looks lies one of the most flavorful legumes you’ll ever taste. Now, they’re making a comeback.
Nutty, earthy, and deeply savory, Cicerchie are both a taste of the past (they were a staple of cucina povera) and a taste of the future, thanks to their stellar nutritional powers. The Alberti fam grows them organically on their enchanting Umbria farm, where Cicerchie also work wonders for crop rotation. A superfood for us, and for the planet.
“My husband e’ Napoletano and grew up eating Pasta e Cicerchie which were grown near his home. Being able to relive his childhood memories and tastes and share this with others is such a gift. The beans are known to be rich in protein, fiber vitamins and minerals similar to Fava and Chickpeas which makes it a great nutritional meal.” – NJ
Try Cicerchie anywhere you’d use chickpeas. Toss them with pasta, pile them on crusty bread, mix into a bean salad, mash into a rustic puree, or simmer into wholesome stews with good EVOO and herbs. Soak overnight, cook until soft, and revel in one of the most satisfying, rewarding, comforting things you’ll ever put on your table.