Bartolini Umbrian Ceci (Chickpeas)- 500g
Lots of folks don’t realize how important and engrained ceci or chickpeas are in Italian cuisine. A staple of Cucina Povera, or “poverty cuisine,” ceci are added to soups and stews, salads, and of course, to pasta dishes like the traditional Pasta e Ceci (the classic pasta and chickpea dish with a marketing team that isn’t as good as Pasta e Fagioli’s). They are nutty and creamy, and are really so so delicious…
Umbria is the source of the best grains and legumes coming from Italy, and the region’s nickname, Cuore Verde d'Italia (or “green heart of Italy), stands true with these delicious chickpeas.
Lots of folks don’t realize how important and engrained ceci or chickpeas are in Italian cuisine. A staple of Cucina Povera, or “poverty cuisine,” ceci are added to soups and stews, salads, and of course, to pasta dishes like the traditional Pasta e Ceci (the classic pasta and chickpea dish with a marketing team that isn’t as good as Pasta e Fagioli’s). They are nutty and creamy, and are really so so delicious…
Umbria is the source of the best grains and legumes coming from Italy, and the region’s nickname, Cuore Verde d'Italia (or “green heart of Italy), stands true with these delicious chickpeas.
Lots of folks don’t realize how important and engrained ceci or chickpeas are in Italian cuisine. A staple of Cucina Povera, or “poverty cuisine,” ceci are added to soups and stews, salads, and of course, to pasta dishes like the traditional Pasta e Ceci (the classic pasta and chickpea dish with a marketing team that isn’t as good as Pasta e Fagioli’s). They are nutty and creamy, and are really so so delicious…
Umbria is the source of the best grains and legumes coming from Italy, and the region’s nickname, Cuore Verde d'Italia (or “green heart of Italy), stands true with these delicious chickpeas.
