Grown in Colfiorito, a small town in the centre of Umbria, these Casale 1485 chickpeas were selected because of their small size, smooth skin and rounded shape, different from the more common “Cicer arietinum,” a bigger, rough chickpea.
HOW TO USE IT
Pasta e ceci (chickpea pasta, a very traditional Italian recipe), in a soup with some pancetta, vegetarian cous cous, hummus.
WHY WE LOVE IT
Tender and savoury, high in proteins and low in fat, utterly tasty. Moreover, Casale1485 chickpeas keep their peels whole and are always good-looking after cooking.
INGREDIENTS
100% Chickpeas from Colfiorito, Umbria.
ORIGIN
Casale1485 is located in Casale delle Macchie near Colfiorito, a small town in the centre of Italy, in the region Umbria, close to Tuscany and not more than two hours far from Rome and Florence. The number 1485 refers to the year in which the first written documents concerning the Casale delle Macchie date back.
Distinctive conditions such as a soil rich in minerals, a specific altitude that ranges from 780 m and 850 m and mild temperatures allow the area around Colfiorito to be an unequalled area for cereals and pulses.
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