Fruit, vegetables and pulses

Cicerale chickpea

Cicerale chickpea, a Slow Food Presidium: small, golden, on the village crest

On the hills of Cicerale, in the first folds of the Cilento, this chickpea is grown with neither irrigation nor chemicals, from seed the growers save within their families. In late July the dry plants are pulled up and threshed by hand or with small machines beside the field. It is a Slow Food Presidium and a traditional agri-food product (PAT) of Campania.

• Small, round seeds, golden with light hazel tones, darker than ordinary chickpeas
• A deep, full flavour from a hardy pulse raised on difficult ground
• It swells a great deal in the pot, and harvested dry it keeps for a long time

How to enjoy it. Made for slow cooking: braised in a small pan, puréed as a sauce for ravioli or, in a local sweet version, sugared. Dried, it keeps in the pantry all year.

Production areas

Campania

Season

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