Sicilian Cicerchia Pack of 400 g The Sicilian Cicerchia is one of the oldest legumes, part of the tradition and diet of Sicilian peasants. The Sicilian Cicerchia grows in difficult conditions even on poor soils and is drought-resistant; it has a very particular taste! Recently appreciated, the Sicilian Cicerchia is suitable for preparing various rich and tasty dishes of the Sicilian culinary tradition. It is a legume that encapsulates the flavor of Sicilian tradition. Its main characteristics are small size, typical irregular shape, and straw-yellow color. The Sicilian Cicerchia is a truly ancient legume but little considered. For this reason, we are committed to spreading a legume so rich in history and linked to our territory! The plant from which Sicilian Cicerchia comes is an annual herbaceous plant. It grows well in stony soils, not subject to particular water stagnation. It withstands low temperatures and even survives in adverse environments! Characteristics Type: Legume Color: Straw yellow Shape and size: Irregular, small size Flavor: Particular, a mix between pea and broad bean: to try! Properties: Rich in proteins, vitamins, and minerals. Suitable for vegans, excellent plant protein! Usage advice: it lends itself to multiple uses: from an excellent pairing with mollusks and crustaceans to the protagonist of delicate soups (try it in a soup with our Sicilian Ditali!). A long soak is necessary before cooking. Pack of 400 g Soaking time: 24h But what exactly is Cicerchia? The botanical name of Sicilian Cicerchia is Lathyrus sativus and it is a legume also known as "Indian pea" or "grass pea": indeed, the flavor of Sicilian Cicerchia is halfway between that of peas and that of broad beans! The numerous Properties of Cicerchia The Sicilian Cicerchia is a very energetic food, therefore useful for those who play sports or for those who perform physical work. It is extremely rich in protein and fiber. Additionally, it contains B vitamins, vitamin PP, calcium, and phosphorus. It promotes blood circulation, strengthens epithelial and bone tissue, and regulates intestinal functions. Cicerchia Soup Recipe: Before starting to prepare the Sicilian Cicerchia soup, you will need to soak the cicerchie in cold water for 24 hours, changing the water often. You will then be ready to begin this recipe. In a large pot, add plenty of oil and a mixture of onions, garlic, and celery. Add diced potatoes and roughly chopped tomatoes. Finally, add the Sicilian Cicerchia, cover with water, and adjust with salt and pepper. Add water whenever necessary until fully cooked! Mission Terravecchia The Terravecchia family, producers of Sicilian Cicerchia, is known in Sicily for various entrepreneurial activities, among which stands out their production of chickpea flour, an essential ingredient of the famous Palermo ‘‘panelle’’. For thirty-five years now, in the new role of selectors, packagers, and distributors of dried legumes, it represents a reality in the landscape of Sicilian distribution, proudly carried on by a new generation of women, with the support and experience of family members. From the idea of selecting and enhancing the excellence of Sicilian agricultural production, which risked disappearing forever, the ‘‘sole e gusto di Sicilia’’ line was born: a selection that gastronomically can represent this wonderful island in the world through its aromas, scents, and flavors.
Sicilian Cicerchia Pack of 400 g The Sicilian Cicerchia is one of the oldest legumes, part of the tradition and diet of Sicilian peasants. The Sicilian Cicerchia grows in difficult conditions even on poor soils and is drought-resistant; it has a very particular taste! Recently appreciated, the Sicilian Cicerchia is suitable for preparing various rich and tasty dishes of the Sicilian culinary tradition. It is a legume that encapsulates the flavor of Sicilian tradition. Its main characteristics are small size, typical irregular shape, and straw-yellow color. The Sicilian Cicerchia is a truly ancient legume but little considered. For this reason, we are committed to spreading a legume so rich in history and linked to our territory! The plant from which Sicilian Cicerchia comes is an annual herbaceous plant. It grows well in stony soils, not subject to particular water stagnation. It withstands low temperatures and even survives in adverse environments! Characteristics Type: Legume Color: Straw yellow Shape and size: Irregular, small size Flavor: Particular, a mix between pea and broad bean: to try! Properties: Rich in proteins, vitamins, and minerals. Suitable for vegans, excellent plant protein! Usage advice: it lends itself to multiple uses: from an excellent pairing with mollusks and crustaceans to the protagonist of delicate soups (try it in a soup with our Sicilian Ditali!). A long soak is necessary before cooking. Pack of 400 g Soaking time: 24h But what exactly is Cicerchia? The botanical name of Sicilian Cicerchia is Lathyrus sativus and it is a legume also known as "Indian pea" or "grass pea": indeed, the flavor of Sicilian Cicerchia is halfway between that of peas and that of broad beans! The numerous Properties of Cicerchia The Sicilian Cicerchia is a very energetic food, therefore useful for those who play sports or for those who perform physical work. It is extremely rich in protein and fiber. Additionally, it contains B vitamins, vitamin PP, calcium, and phosphorus. It promotes blood circulation, strengthens epithelial and bone tissue, and regulates intestinal functions. Cicerchia Soup Recipe: Before starting to prepare the Sicilian Cicerchia soup, you will need to soak the cicerchie in cold water for 24 hours, changing the water often. You will then be ready to begin this recipe. In a large pot, add plenty of oil and a mixture of onions, garlic, and celery. Add diced potatoes and roughly chopped tomatoes. Finally, add the Sicilian Cicerchia, cover with water, and adjust with salt and pepper. Add water whenever necessary until fully cooked! Mission Terravecchia The Terravecchia family, producers of Sicilian Cicerchia, is known in Sicily for various entrepreneurial activities, among which stands out their production of chickpea flour, an essential ingredient of the famous Palermo ‘‘panelle’’. For thirty-five years now, in the new role of selectors, packagers, and distributors of dried legumes, it represents a reality in the landscape of Sicilian distribution, proudly carried on by a new generation of women, with the support and experience of family members. From the idea of selecting and enhancing the excellence of Sicilian agricultural production, which risked disappearing forever, the ‘‘sole e gusto di Sicilia’’ line was born: a selection that gastronomically can represent this wonderful island in the world through its aromas, scents, and flavors.
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