Sicily Black Chickpeas Bio Format: 400 g Sicily Black Chickpeas Bio are one of the best examples of Sicilian biodiversity, still present today thanks to a long recovery effort. They have a particularly intense flavor; they are excellent in soups with bitter vegetables and in dishes with fish or smoked meats. Characteristics: Sicily Black Chickpeas Bio are Sicilian legumes produced through organic farming practices, without the use of chemical treatments. They have a characteristic black color, due to the richness of anthocyanins, and a particularly intense flavor characterized by sweet aromatic notes that blend well with the tart notes of tomato or with bitter vegetables like radicchio. Besides being the most digestible legume compared to traditional chickpeas, black chickpeas are much richer in iron, fiber, and protein. They are a recommended food for pregnant women. Morphological characteristics and appearance: The main seed of Sicilian biodiversity, recovered in insular internal areas. Black seed externally, with a white-yellowish pulp. Angular and wrinkled shape, medium size. The plant's structure is tall and erect. Numerous local populations showcase the plant's hardiness, with low productive yields and good adaptation to biophysical stress throughout the annual growing cycle. Nutritional and organoleptic characteristics: Intense flavor and excellent texture due to the high fiber content in the skin. The dark color reveals the presence of anthocyanins, powerful antioxidants, which are only partially released during cooking. Irony and herbal aroma; it does not require ingredients to enhance its flavor. Just a drizzle of oil and a few bay leaves during cooking. Recommended aromatic herbs: thyme, tarragon, and salicornia, which enrich it with the beneficial properties common to marine algae. Black chickpeas are characterized by sweet aromatic notes that blend well with the tart notes of tomato and lemon. Gastronomic Use: Intense flavor, recommended for use in soups with bitter or sweet vegetables. It pairs well with maritime flavors, in dishes with fish, mollusks, and crustaceans, excellent purees, hummus, and falafel, creams to accompany calamari and totani on the plate, side dishes for smoked meats and fried peppers and cardoncelli mushrooms.
KDV dahil fiyat
Sicily Black Chickpeas Bio Format: 400 g Sicily Black Chickpeas Bio are one of the best examples of Sicilian biodiversity, still present today thanks to a long recovery effort. They have a particularly intense flavor; they are excellent in soups with bitter vegetables and in dishes with fish or smoked meats. Characteristics: Sicily Black Chickpeas Bio are Sicilian legumes produced through organic farming practices, without the use of chemical treatments. They have a characteristic black color, due to the richness of anthocyanins, and a particularly intense flavor characterized by sweet aromatic notes that blend well with the tart notes of tomato or with bitter vegetables like radicchio. Besides being the most digestible legume compared to traditional chickpeas, black chickpeas are much richer in iron, fiber, and protein. They are a recommended food for pregnant women. Morphological characteristics and appearance: The main seed of Sicilian biodiversity, recovered in insular internal areas. Black seed externally, with a white-yellowish pulp. Angular and wrinkled shape, medium size. The plant's structure is tall and erect. Numerous local populations showcase the plant's hardiness, with low productive yields and good adaptation to biophysical stress throughout the annual growing cycle. Nutritional and organoleptic characteristics: Intense flavor and excellent texture due to the high fiber content in the skin. The dark color reveals the presence of anthocyanins, powerful antioxidants, which are only partially released during cooking. Irony and herbal aroma; it does not require ingredients to enhance its flavor. Just a drizzle of oil and a few bay leaves during cooking. Recommended aromatic herbs: thyme, tarragon, and salicornia, which enrich it with the beneficial properties common to marine algae. Black chickpeas are characterized by sweet aromatic notes that blend well with the tart notes of tomato and lemon. Gastronomic Use: Intense flavor, recommended for use in soups with bitter or sweet vegetables. It pairs well with maritime flavors, in dishes with fish, mollusks, and crustaceans, excellent purees, hummus, and falafel, creams to accompany calamari and totani on the plate, side dishes for smoked meats and fried peppers and cardoncelli mushrooms.
