Cicerchia di Serra dei Conti
The Cicerchia di Serra dei Conti is one of the most traditional products of the Marche. This particular legume, rich in nutrients and characterized by a unique flavour, was one of the cornerstones of peasant production in our region and was a staple food for rural households in the past. A culture almost disappeared, now cultivated in very few areas of central Italy, has been rediscovered and appreciated again thanks to the work and passion of some farmers. Appreciated by gourmets and lovers of authentic and genuine dishes, it can be used to make fantastic soups or minestre, and it will be able to satisfy even the most discerning palates.
Producer: Cooperativa La Bona Usanza
Made in: Marche (Italia)
Net Weight: 550 g
Recipe by Tasting Marche: Cicerchia Soup with potatoes
The Cicerchia is a legume has only recently been rediscovered in its original version, which had been clouded in recent years by a greater and tasteless variety produced by multinationals. The real Cicerchia comes with a little and angular shape, with colours ranging from gray to light brown, has a thin and a little leathery skin. In the past, it sowed between maize together with beans and chickpeas, once harvested the plants, they were united in small bundles and hung in the sun and then beaten. A good supply of Cicerchia was a guarantee for the cold winter.
Cooperativa La Bona Usanza was born in 1996 in Serra de 'Conti, a small town on the hills of the Marche, from the work of a group of fans aiming at saving from extinction pulses, cereals, pastries, sauces that were the basis of the history of food of this territory. The Bona Usanza has small productions, work in a traditional way, in order to safeguard the typical food of the area and protect the agro biodiversity.
Cicerchia Serra dei Conti Slow Food Praesidium. To be consumed after soaking and cooking. Nutritional values for 100 gr: Energy Kcal 314; Carbohydrates 52 g. Proteins 29,2 g. Dietary fiber 4,8 g. Fats 0,7 g.
General information: Legumes are perfect for the creation of delicious soups, but with the addition of tomato sauce or other flavours, they can also be used to toss pasta dish. In any way you want to enjoy them, you need to cook them first. How to eat: soak the legumes for approximately 12 hours. Boil them in salted boiling water for about 40 minutes, or at least until they are tender. Enjoy them according to the recipe you have chosen.