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La Valletta’s Ceci (Chickpeas) are a true treasure of the Mediterranean diet. Petite, firm, and incredibly flavorful, these chickpeas from Colfiorito in Umbria stand out for their rich, savory taste and satisfying bite. Unlike common garbanzo beans, their superior texture and depth of flavor shine in every dish.
Grown at elevations between 800–1000 meters in the Umbria-Marche Apennines, the legumes thrive in fertile soil naturally rich in organic matter. After vine-drying, they are carefully harvested between June and July, ensuring the highest quality.
Cooking Tips:
Soak for 12 hours (or overnight), then simmer with aromatics for ~2 hours until tender yet creamy.
Keep a batch on hand for soups, stews, salads, and hearty side dishes.
For a traditional Umbrian dish: simmer with pancetta, sage, and tomato paste, then serve over bread soaked in the broth with a sprinkle of pecorino and a drizzle of extra virgin olive oil.
Details:
Producer: La Valletta
Origin: Colfiorito, Umbria, Italy
Size: [add bag weight here if available]
Naturally rich in protein and fiber
Traditional vine-dried & harvested legumes
Suggested Pairings:
Perfect for Mediterranean salads, rustic stews, minestrone, or Umbrian-style soups. Try with beet greens and pork, or chickpeas with tomato and broken pasta for authentic regional recipes.
