Grass pea pate - 180gr

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 In any season of the year, the Cicerchie   make their precious contribution to the table. Like most legumes, they are very rich in proteins, they also contain calcium, phosphorus and various types of vitamins, especially PP and group B. Fibers are also present in good quantities and, despite being low in fat, this legume is very energetic (in 100 g of cicerchie we find about 315 kcal), stimulates the memory and improves the general muscle tone of the organism. 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 The cicerchia pate is vacuum-packed by a specialized company, in compliance with current health and hygiene regulations. However, it is advisable to store the product in a cool, dry place so that it can keep its nutritional and taste characteristics unaltered for a period of over two years. Cicerchia pate is excellent both as an appetizer spread on toasted bread and as a base for seasoning first courses.