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White chickpea - Calò & Mount Legumes of Zollino | Salento product

 

Chickpea of ​​the Sultano variety grown in dry farming (without irrigation) in Zollino in the heart of Salento.

In this area, the cultivation of legumes has been an ancient tradition since the early 1900s. The cultivation techniques, handed down orally over the generations, involve the use of native seed (the best seeds are chosen from the previous year's harvest).

The soil with Lecce stone background gives these chickpeas a unique flavor and high nutritional quality.

Chickpeas are a food rich in proteins, fibers, low glycemic index starches, mineral salts (in particular Potassium, Magnesium, Calcium, Iron and Phosphorus) , vitamin B9 (folic acid).

B81416A2
99 Items
  Spedizione gratuita

in tutta Italia con ordini superiori a € 25

  Box Natale 2022

Cesto natalizio in offerta

White chickpea - Calò & Mount Legumes of Zollino | Salento product

Chickpea of ​​the Sultano variety grown in dry farming (without irrigation) in Zollino in the heart of Salento.

In this area, the cultivation of legumes has been an ancient tradition since the beginning of the 1900s. The cultivation techniques, handed down orally over the generations, involve the use of native seed(the best seeds are chosen from the previous year's harvest).

The soil with a background of Lecce stone gives these chickpeas a unique flavor and high nutritional quality.

Chickpeas are a food rich in proteinfibrestarch with a low glycemic index, mineral salts (in particular Potassium, Magnesium, Calcium, Iron and Phosphorus), vitamin B9 (folic acid).

 PROCESSING

Chickpeas are sown at the end of the winter period. Having reached maturity after about 4 months, the legumes are dried naturally on the plant in the open field and subsequently harvested by hand and threshed. Once brought to the company, they are cleaned and selected manually, finally stored in the warehouse until packaging.

The whole production process is carried out at the Calò & Monte that practices integrated agriculture.

Before cooking:

rinse the chickpeas under running water, leave them to soak for 12/24 hours (add water in quantities equal to 3 times the weight of the chickpeas), drain

Traditional cooking:

in the pot for about 1 hour

Quick cooking:

in a pressure cooker for 8/10 minutes (the water must cover the chickpeas by 2 fingers and it is recommended to add a few bay leaves)

B81416A2
99 Items

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