Here is a legume that you may not have known about and that is worth trying! Black chickpeas are very similar to white chickpeas, but they have an extra note of character. Their flavor is slightly more intense and their color makes them perfect for making aesthetically appealing recipes.
Black chickpeas (ready) in savory broth
The tradition relating to the habit of eating legumes is very rooted in Puglia and Salento, where it is customary to soak them the evening before their consumption and then cook them in a traditional terracotta pignata. The Land of Puglia shortens the time for you and offers you the same flavors of home ready to be opened, heated and tasted.
- Origin area
- Lecce / Salento
- Preservatives used
- 290 gr
- Ceci Neri Reidratati 68%, Brodo Vegetale (Acqua, Rosmarino, Aglio, Sale).
- Short production line / 0 Km
- Laterradipuglia Conserve
8 other product:
Cicerchie are an ancient legume (in fact it dates back to ancient Rome) which is part of the Traditional Italian Agri-food Products. It is a simple, poor but very tasty food. Excellent for creating tasty and nutritious soups with other vegetables or with other legumes.
Beans are a very popular legume all over the world and highly appreciated for their excellent nutritional supply. They are rich in proteins and carbohydrates and lend themselves to creating many tasty recipes. We offer them in the “black eyes” variety, coming from Zollino and produced according to the criteria of integrated agriculture.
A typical product from the small village of Zollino, in the province of Lecce, produced according to the criteria of integrated agriculture. Health, safety, flavor. To try! It is a small pea, of a brownish yellow color with some shades tending to green. It is eaten dry and cooked in terracotta "pots".
What's better than a nice mixed legume soup to end a tiring day at work or to pamper yourself when it's a bit chilly? Here is our soup prepared with healthy legumes all grown according to the criteria of integrated agriculture and coming from the typical area of Zollino, in the province of Lecce.
Beans are a very popular legume all over the world and highly appreciated for their excellent nutritional supply. They are rich in proteins and carbohydrates and lend themselves to creating many tasty recipes. We offer them in the “con l'occhio” variety, coming from Zollino and produced according to the criteria of integrated agriculture.
These white chickpeas with vegetables taste good and at home, which we offer you with pleasure as if you were a guest in our home. They are prepared following an ancient recipe that mothers and grandmothers have been handed down here in Puglia for generations and that still today they prepare as usual using the traditional terracotta pignata.
Lentils from Puglia and specifically from the small village of Zollino in the province of Lecce. Here, these small delicious legumes are grown according to the criteria of integrated agriculture. The result is a typical local product, good and healthy, ideal for the whole family.
White chickpeas are one of the cornerstones of Apulian gastronomy. Their crunchy but at the same time creamy consistency makes them the privileged ingredient for many dishes, from the famous ciceri and tria to simple and delicious side dishes, but also soups and velvets.
Customers who bought this product also bought:
The combination of cheese and pepper is a great Italian classic to which La Terra di Puglia wanted to pay homage by creating a unique baked product of its kind, aromatic, fragrant and tasty. Who doesn't love cacio e pepe spaghetti? Today the same desire for taste and flavor returns overwhelmingly to the fore in these fragrant and fragrant taralli like never before. Try them! Serve them as an aperitif during a dinner with friends, perhaps together with traditional Italian cured meats: you will surely make a great impression and leave your guests speechless. Even the most demanding.
Many tasty and crunchy artichokes in the best Apulian extra virgin olive oil and a light aroma of rosemary, ready to appear on your table, accompanying grilled, fish dishes, or as a simple and light side dish in full Apulian style.
Orange and a little sugar for this jam which is both pleasing to the eye and to the palate. It has an amber color and its acidic flavor does not provide the ideal solution for preserving the original rind, so much so that it appears rich in flavor and energy.
The handmade onion and raisin taralli are a particularly tasty and interesting variant compared to other types of more classic Apulian taralli. Try this combination too: you will see that it will win you over. The typical sweetness of the onion, with its earthy aftertaste and its not at all pungent scent, combined with the raisins, aromatic, delicate and almost caramelised, give the tarallo fragrance an unexpectedly surprising, pleasant and interesting touch like never before. It will be love at first taste.