Description
Chickpeas are an annual plant, a very resilient crop that adapts to any type of soil and climate. The Lu Stazzu farm produces from chickpeas a flour that is used for the production of many traditional dishes. Chickpea flour has many nutritional properties, such as vitamins and fibers, and is practically free of fats and cholesterol. Chickpea flour is often used in special diets such as those without meat, gluten-free, and vegan due to its nutrient content. In many Italian regions, chickpea flour is used for the production of flatbreads, such as farinata in Liguria, cooked in a wood-fired oven. Pairings: Chickpea flour is used in many regional recipes. Used for the production of crispy bases or fried with EVO oil, chickpea flour finds its greatest use in the production of farinata and panissa, both Ligurian dishes, the first being a pancake baked in the oven, the second a cake covered with onions. Storage: Check the expiration date on the package Processing: Chickpeas are an annual legume that does not require particular climatic conditions, adapts to all types of soil, and especially does not require much water. The Lu Stazzu farm produces the flour after harvesting the chickpeas in summer; once dried, they are finely ground with special machinery that does not lose their nutritional properties. Once ground, the flour is sifted and packaged.