Italian Chickpeas from Principato di Lucedio
Traditional Ceci Beans from Renowned Italian Estate
Chickpeas—also known as ceci beans—are a staple in Italian cooking (Pasta e Ceci, anyone?). The ones from premier rice-growing estate Principato di Lucedio capture what a chickpea should taste like: nutty, delicately earthy with a supple silky texture.
How to use
The nuanced flavor of Principato di Lucedio's chickpeas shines in simple preparations—drizzled with good extra virgin olive oil and garnished with crystals of fleur de sel, puréed into a luscious soup (we're partial to the one from our friend Elizabeth Minchilli) or sautéed with greens and pork in the classic Tuscan dish Ceciata di Suino.
About the producer
When Napoleon Bonaparte was ceded the Lucedio Estate in 1807, it's hard to imagine he intended to spend the time and effort that its future owner, Count Paolo Cavalli d'Olivola, would spend to grow Italy's finest rice. In 1937, the Count bought the estate, increasing the property to over 400 hectares of rice fields, creating Italy’s largest rice estate. Today, his daughter, Countess Rosetta Clara Cavalli d’Olivola, oversees the restoration of the estate and the farming of the rice fields with zealousness and utmost care.
Featured in these recipes:
- Principato di Lucedio
- 500 grams (17.6 ounces)