This small legume, originating in Western Asia, arrived in Cilento thousands of years ago, and it had found a perfect place to grow, on the hills surrounding the town of Cicerale, perched on the first spurs of Cilento. It is a small plant, with a semi-restrained habitat, which does not need water during cultivation and grows under the most difficult pedoclimatic conditions. The name Cicerale and the municipal coat of arms of this town have testified to an important production since the Middle Ages: “Terra quae cicera alit” (a land that nourishes chickpeas), reads the emblem of the town that also depicts a pint of chickpeas woven with a gramineae. Where still today in the soils of Cicerale a local variety of small round seeds are produced, slightly more golden in color than the common ones, with shades of light hazelnut and a strong flavor. Due to its low moisture content when harvested, it can be stored for a long time and tends to becomeconsiderably larger during cooking. It is grown according to the standards of organic farming, without the use of chemical products and without irrigation. When the seed is ripe, the plants are pulled up, placed on jute bags, covered and then crushed with large wooden sticks, then the pods are separated by ventilation and finally packaged. The legume is a Slow Food garrison.
RECIPIE
Lagane e cicciari
Lagane (wide home-made pasta) and Chickpeas
Chickpeas 300 gr.
Flour type 0” 500 gr.
Water q.s.”
Oil q.s.
Salt q.s.
Garlic q.s.
Chilli pepper q.s.
*q.s. The amount that is enough
How to prepare:
Soak the chickpeas for 12 hours in warm water. Prepare the home made pasta, mixing water and flour until the dough becomes compact. Roll out the dough and cut it into strips. Bring the chickpeas to a boil and then add salt. Cook the pasta and combine it with the chickpeas. Mix it with the chickpeas and season it with oil and crushed garlic.