Cicerchia

Cicerchia is an ancient legume cultivated in central Italy, from Marche to Puglia. Cicerchia is a very versatile crop, as it withstands arid and hot environments, while also surviving in cold areas like the Apennines in central Italy. Cicerchia has recently been re-evaluated and is now one of the most sought-after and requested legumes, used in many recipes such as cicerchia and spelt soup or used to make purees and side dishes; it has many nutritional sources as it is rich in minerals, fibers, and proteins, with very low fat content. Pairings: Cicerchia is a legume with great versatility, traditional dishes based on cicerchia include soups and stews accompanied by other cereals or legumes like spelt and millet. It is also excellent as a side dish or as a puree. Remember to soak it for 24 hours. Wine pairing: Rosso di Montalcino. Storage: Keep the product in a dry and cool place, once cooked, consume in a short time. Processing: The cultivation of cicerchia in Italy is carried out in the regions of Marche, Umbria, Lazio, and Molise. Lu Stazzu produces it in the Sibillini mountains in harsh environments. Cicerchia is sown after plowing the field in autumn and is harvested between June and July. Before being bagged and sold, cicerchia must be dried for several weeks, then threshed and taken to a cooperative where it is bagged. Before consumption, cicerchia must be soaked for 24 hours to swell. Once removed from the water, it should be washed and then cooked.