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Perle della Tuscia

Chickpeas from the straight furrow of Valentano

Chickpeas from the straight furrow of Valentano

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400 gr

In the Upper Tuscia Viterbese The cultivation of the Chickpea from the Dritto Furrow is a very ancient peasant tradition, which dates back to the time of the Etruscans . These chickpeas from smooth skin , yellow-beige in color, they owe their name to the “Tiratura del solco dritto”, an event that still takes place today on August 14th in the plain below the town of Valentano, during which a long furrow is drawn that crosses the fields. Depending on how the path turns out, omens are drawn for the following year's harvest.

Chickpeas are a great food rich in proteins, starch and mineral salts. They are also a rich source of raw fibres. The main characteristic of our chickpea is that it is small and smooth . They have a slightly higher fat content than other legumes and this helps to increase their energy value and gives them a softer consistency.


Packaging

Our legumes are offered in standard formats from 400g , packaged using protective atmosphere to ensure a better shelf life of the product. Intermediate formats are also available upon request. All our products are tested before packaging hand-selected : this ancient gesture requires a lot of time, but ensures the absence of impurities in the final product.

Use in the kitchen

The Ceci del Solco Dritto are the main ingredient of some recipes Christmas traditional from the towns of Alta Tuscia such as chickpea and chestnut soup and chickpea soup with tench.

Yes recommends cook the chickpeas in cold unsalted water only after rinsing them and leaving them to soak for the time indicated on the package.


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