Organic grass pea flour - 300gr

GENERAL INFORMATIONS Cicerchie are among the oldest legumes most consumed by our ancestors: it seems they already ate them in Mesopotamia more than 8000 years ago. This legume, whose smell and taste is a good mix of broad beans and peas, was the food of farmers when they had nothing else to eat. With the abandonment of the countryside, the cicerchia also risked disappearing, a reminder of a period of hunger and poverty. Today this legume has been rediscovered and valued, becoming one of the species subject to renewed interest by the most attentive consumers. This is also thanks to the extreme resistance of this species and its adaptability to cultivation conditions which do not require the use of mineral fertilizers and phytochemical products and which make it a particularly suitable crop to be included in the "organic" cultivation systems. Nutritional values The resulting flour is rich in fiber and protein, B vitamins, vitamin PP, calcium and phosphorus. Cultivation areas In Italy it is not a widely cultivated legume, the only regions where it is more common to find it are Umbria, Lazio, the Marche and Abruzzo. Cicerchie, although rare, have obtained recognition as a traditional Italian agri-food product by the Ministry of Agricultural, Food and Forestry Policies. Storage and consumption Cicerchia flour can be used to prepare cakes, bread and for breading fried foods. Cicerchia flour is truly versatile and tasty.