Cicerchia by La Valletta Reviews
Other Picture
Cicerchia by La Valletta Feature
- Grown organically by La Valletta on Umbria's Colfiorito Plateau
- This ancient cereal has been just rediscovered for its nutritional value
- Low in fat and high in fibers
- Golden kernels of rich flavor enhance rustic soups and salad
- A package of 500 gr - 1.1 lb
A cereal of humble origins, coltivated since Roman times, and a common presence on the poor peasant tables of our ancestors, cicerchia, whose climbing plant resembles the pea plant, was originally sown in the corn fields to fill in the empty spots and optimize the yield of the land.
With the recent renaissance that cereals have enjoyed in our diets, Cicerchia has been rediscovered as a flavor from memory and brought back with its rich taste in rustic soups and salads.
Our Cicerchia is grown organically by Antonio e Rosaria Cappelletti, who run a small family operation dedicated to the preservation of the coltures local to this particular area of Umbria, the Colfiorito Plateau. Colfiorito is a small town on the border between Umbria and Marche. Located on a 800 mt. plateau on the sea level in the center of the Colfiorito Natural Park, a beautiful reservation in the heart of Italy, disseminated with marshes and jewels of religious architecture, Colfiorito enjoys a beautiful climate ideal for growing cereals and legumes.
All the steps of the cereal production, the sawing, the picking only when the kernels reach their characteristic yellow color, the natural dessication and the cleaning inside the stables and finally the packaging, are managed painstakingly by the Cappelletti family according to a tradition passed down from generations.
To best enjoy Cicerchia, soak it in water overnight before cooking. Cook in abundant water (salt should be added at the end) for about one hour or until tender. Enjoy it simply with some good extra virgin olive oil, or add it to soups and salads .
Visit Store Now !!
Jul 10, 2011 00:08:05
0 comments:
Post a Comment