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Umbrian Cicerchie Beans from La Valletta


An ancient form of chickpea, cicerchie aren’t cute little smooth balls like their modern day counterpart, they actually resemble human teeth. A cereal of humble origin, feeding Italy’s poor and climbing up the corn in the fields to stabilize the stalks, they are delicious when cooked in water and then doused with an Umbrian olive oil and fresh herbs.

  • $8.00

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Ingredients: dried cicerchie

Size: 500g.

Location: Umbria, Italy


Grown organically by Antonio and Rosaria Cappelletti, who run a small family operation, La Valletta, they are dedicated to the preservation of plants native to the Colfiorito Plateau in Umbria.


Preparation: Soak overnight, then boil them in water with garlic, sage, bay leaves a few tablespoons of extra virgin olive oil a little salt and pepper to finish. The final texture should be soft but still firm and not falling apart. Serve with grilled meats and chicory.