Here is another legume with very ancient origins and widespread throughout Central and Southern Italy, closely linked to the history of our land and peasant tradition.
In the green region of Umbria and neighboring Marche, chickling soup is typical, but Abruzzo’s Fracchiata polenta made with chickpea flour and chickling flour is also delicious, as the Ciociarian Laine and chickling peas.
Nowadays, a modern interpretation of chickling peas can often include using them in summer salads.
Along with chickpeas and beans, chickling peas have always been an important source of vegetable protein, while also containing B vitamins, mineral salts, fiber and polyphenols, phosphorus and calcium. The chickling pea is one of the food items that has received ministerial recognition as a traditional Italian food product.
Our chickling peas are cracked, and do not need to be soaked; their cooking time is 60 minutes.
Sourced from our in-house certified organic supply chain
Our entire organic supply chain is based in the green hills of the Umbrian Apennines, but above all it is an exclusively in-house supply chain. It means we have full quality control of every stage of production, from sowing to harvesting, from milling to packaging.
This is an additional guarantee to the traditional values already inherent in organic farming: no chemical treatments, no food improvers or preservatives, respect for the land and for the safety and wholesomeness of the food produced.