The product
Cece nero Bio
Black chickpeas grown organically by the BioAlberti company
Code:
96277
Country of origin:
Italy - Umbria
Weight:
500 g
Minimum order:
1 piece
| Description | Organic black chickpeas |
|---|---|
| Appearance | Wrinkled seeds of black color |
| Taste | The flavou recall those of common chickpeas |
| Curiosity | Black chickpeas are a variety of chickpeas typical of the Mediterranean area. The history of these legumes has its roots in the ancient civilizations of the Egyptians and Greeks. Chickpeas are also mentioned in Galen's treatise "On the properties of food" (180 AD) where, the Greek physician, describes the properties of the legume also giving it some aphrodisiac benefits; even the ancient Romans appreciated chickpeas, which they used to consume fried |
| Our selection | BioAlberti is an entirely organic agricultural company, immersed in the rolling Umbrian hills in the locality of Poggio Aquilone and extends over an area of 560 hectares between the province of Perugia and the province of Terni |
| Suggestions | They are delicious when boiled and then lightly fried; to soak for 24 hours and cook for 2 hours |
| Ingredients | Organic black chickpeas |
|---|---|
| Other allergens | Cereals containing gluten and thereof, Nuts and products thereof, Sesame seeds and products thereof, Soybeans and products thereof |
| Weight | 500 g |
| Packaging | Packaged in a protective atmosphere bag |
| Storage Conditions (packaged products) | Keep in a cold and dry place |
| Instructions for use | Soaking: 12 hours - Cooking time: 2.5 hours |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1518 kJ / 361 kcal Fat: 6,3 g of which saturates: 0,8 g Carbohydrate: 46,9 g of which sugars: 3,7 g Protein: 20,9 g Salt: 0,02 g Typical value per 100 g |
The producer
BioAlberti - Poggio Aquilone (TR) - Umbria
Why we chose them
We are in Umbria, in Poggio Aquilone, a very small village of 1200 between the province of Perugia and that of Terni: 560 hectares of woods,
meadows, pastures and arable fields. Today BioAlberti is a family business in the third generation: the goal of Paola and Guido Alberti, to which
Benedetta and Andrea have recently joined, is to enhance Umbrian traditions and recover local products, typical of central Italy, with great
attention
to the environment. In 1996 BioAlberti chose to embrace organic farming. More recently it has started a collaboration with the University of Perugia
for the recovery of ancient Umbrian grains and legumes, such as einkorn spelled, gradually abandoned over the years because it is not very
productive, and black chickpea. Every year the company experiments with new cultivation techniques: for example the synergistic one, associating
cereals and legumes in the same field, to increase the productivity and self-defense of plants without the use of chemical fertilizers and without
pesticides. Cereals, dried legumes, soups, but also flours, both from cereals and legumes, and an original chickpea pate: all organic products and
without additives or preservatives.
From the same producer
