Cece Nero
SIZE 250gr
VINTAGE 2021
PRODUCTION AREA: Vaiano – Castiglione del Lago – Lago Trasimeno – 320mt s.l.m.
CULTIVAR: Cece nero (Cicer arietinum L.)
HARVEST AND MAKING: “Cece nero” is a particular variety of chickpea (Cicer arietinum L.). The seed of plant, is a kind of bean used frequently in the people nutrition for its protein contribution. The farm has about 1 hectare of black chickpea. The cultivation starts on Spring, during the seeding season. At first, the farmer extircates manually weeds appearing at the beginning of the process. Than, the weeds are extircated by the vegetative growth of black chickpea. The harvest of this product is on July, with “trebbiatura”. Than, the seeds are put on the sun, and than freezed, to remove the possible impurity. At the end of this process black chickpea is ready to business.
To have a good cooking, you have to soak on water for 12h. You can prepare a lot of dishes, like soup, or other ones coming from the rural tradition.
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