Fruit, vegetables and pulses

Teano chickpea

Teano chickpea: the wrinkled 'piccolo riccio' of northern Caserta, a Slow Food Presidium

Small and hazel-coloured, with a thin, crinkled skin that earned it the name piccolo riccio, this chickpea comes from the countryside of Teano and nearby towns in the province of Caserta, up onto the slopes of Roccamonfina. A handful of farmers kept its seed alive for decades; the Slow Food Presidium is now bringing it back to local fields and kitchens.

• A thin, crinkled skin that sets it apart at a glance
• Bold, savoury flavour, less sweet than other chickpea varieties
• It swells a lot as it cooks, so a little goes a long way

How to enjoy it. The local classic is hand-rolled tagliolini with chickpeas, a light tomato sauce and sausage from Teano's black pigs; it also suits soups and purées. Dried, it keeps all year.

Production areas

Campania

Season

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