La Valletta Umbria - Cicerchie

Cicerchia (Lathyrus sativus), also known as a grass pea or chickling pea, is an ancient legume that was once a common peasant food in central and southern Italy. Nearly forgotten, they are now experiencing a revival fueled by renewed interest in heirloom legumes and traditional dishes. Grown in Colfiorito, a magnificent plateau nestled in the heart of the Umbria-Marche Apennines, the legumes thrive at an elevation between 800 to 1000 meters above sea level in a terroir naturally rich in organic matter. The cicerchie are vine-dried and harvested between June and July. Cicerchie have a peculiar appearance, square and flat in shape with a creamy color. A tender skin gives way to a delicious grassy flavor, reminiscent of chickpeas and lentils. The dried legumes must be soaked for 12 hours or overnight, then simmered in water with aromatics until evenly cooked with a firm, yet creamy texture (about two hours). Follow our Rolando Beramendi's instructions for how to prepare slow-cooked beans.