Chickpeas of “Cicerale”

It is appreciated for its organoleptic qualities and it is used in many local recipes, such as fried chickpeas, ravioli with cream of chickpeas, "LAGANE e CECI".                                                             

Written documents testify the presence of this cultivation since the year one thousand in the small village located in the province of Salerno, in the protected area of the National Park of Cilento, Vallo di Diano and Alburni, 15 kilometers from the archaeological site of Paestum.
The history of this small legume is an example of how through commitment and passion it is possible to build the identity of a place.
The name of the commune of Cicerale, in fact, means "land that feeds chickpeas" and derives from the Latin "Terra quae cicera alit": the same sentence is also on the coat of arms of the town hall, framing the image of a chickpea plant.

INGREDIENTS : chickpeas, water, lemon juice, salt.

ALLERGENS: absent.