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Ceci - Chickpeas
Produced By: La Valletta
in Umbria, Italy
Chickpeas (ceci) are a precious food of the Mediterranean diet. La Valletta's ceci are incredibly rich, savory, and satisfying. Their petite size and firm texture adds a delightful bite to every dish when cooked properly, setting them apart from most common garbanzo beans. Grown in Colfiorito, a magnificent plateau nestled in the heart of the Umbria-Marche Apennines, the legumes thrive at an elevation between 800 to 1000 meters above sea level in a terroir naturally rich in organic matter. The beans are vine-dried and harvested between June and July.
The dried beans must be soaked for 12 hours or overnight, then simmered in water with aromatics until evenly cooked with a firm, yet creamy texture (about two hours). Follow our founder Rolando's instructions for how to prepare slow-cooked beans. Cook a large pot of ceci and keep on hand for use in soups, salads, stews, and as a side dish.
For a traditional Umbrian dish, La Valletta recommends making a brothy soup of cooked chickpeas flavored with pancetta, sage, and tomato paste. Soak bread slices briefly in the rich bean broth, then top each piece with some beans, a sprinkle of pecorino cheese, and a drizzle of robust extra virgin olive oil. Try making Chickpeas, Beet Greens, and Pork (page 246) and Chickpea, Tomato, and Broken Pasta Soup (page 144) from AUTENTICO.
Product Code
50222
Unit Size
400 gr/14.1 oz
Unit/Case
12
Case Weight
4.9 kg/11 lb
Unit Price
**
Case Price
**
UPC Code
7-93232-50222-9
Chickpeas (ceci) are a precious food of the Mediterranean diet. La Valletta's ceci are incredibly rich, savory, and satisfying. Their petite size and firm texture adds a delightful bite to every dish when cooked properly, setting them apart from most common garbanzo beans. Grown in Colfiorito, a magnificent plateau nestled in the heart of the Umbria-Marche Apennines, the legumes thrive at an elevation between 800 to 1000 meters above sea level in a terroir naturally rich in organic matter. The beans are vine-dried and harvested between June and July.
The dried beans must be soaked for 12 hours or overnight, then simmered in water with aromatics until evenly cooked with a firm, yet creamy texture (about two hours). Follow our founder Rolando's instructions for how to prepare slow-cooked beans. Cook a large pot of ceci and keep on hand for use in soups, salads, stews, and as a side dish.
For a traditional Umbrian dish, La Valletta recommends making a brothy soup of cooked chickpeas flavored with pancetta, sage, and tomato paste. Soak bread slices briefly in the rich bean broth, then top each piece with some beans, a sprinkle of pecorino cheese, and a drizzle of robust extra virgin olive oil. Try making Chickpeas, Beet Greens, and Pork (page 246) and Chickpea, Tomato, and Broken Pasta Soup (page 144) from AUTENTICO.
