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Bio Alberti’s cicerchia (pronounced chi-CHUR-kia) is a primitive version of the chickpea - easily distinguished by their unusual shape - with a flavor that is richer and earthier. A truly rustic varietal, wild chickpeas came to Umbria from the middle east and allowed generations of peasants to survive in times of famine. Soak overnight and boil them for an hour and forty minutes, and you can add them to salads with some good olive oil, or use them in your favorite soup or meat stew. You can also puree them like chickpeas, add some olive oil, garlic and rosemary, and spread on crostini for a delicious antipasto.

Cicerchia were a traditional food that fell out of popularity and nearly disappeared in Italy, until chefs and farmers rediscovered them and brought them back into style. We’re sure glad they did, and even happier to be able to bring the unique shape, rich flavor and outstanding protein content of these cicerchia to your table!


The Bio Alberti farm, located in the village of Poggio Aquilone between the provinces of Terni and Perugia, has been in the Alberti family for three generations. Today, Guido and Paola Alberti, together with their two adult children, cultivate their lands the same way Umbrians have since ancient times: using crop rotation and organic fertilizer from their own cows.
Pro tip - soak beans overnight in room temperature water and they’ll cook up in just an hour in boiling water the next day.

In addition to cicerchie, Guido and Paola also produce chickpeas, lentils, black beans, borlotti beans, cannellini beans, farro dicocco, farro monococco, and orzo (barley). Their mission is to carry on their local traditions with products that are healthy, delicious, and real, using indigenous and ancient varieties whenever possible.