A cereal of humble origins, cultivated since Roman times, and a common presence on the poor peasant tables of our ancestors, cicerchia, whose climbing plant resembles the pea plant, was originally sown in the corn fields to fill in the empty spots and optimize the yield of the land. Our Cicerchia is grown organically by Antonio and Rosaria Cappelletti, who run a small family operation dedicated to the preservation of plants native to the Colfiorito Plateau in Umbria. Colfiorito is a small town on the border between Umbria and Marche. To best enjoy Cicerchia, soak it in water overnight before cooking. Cook in abundant water (salt should be added at the end) for about one hour or until tender. Enjoy it simply with some good extra virgin olive oil, or add it to soups and salads.