Black chickpeas

The story

What you're tasting

Black chickpeas (Ceci neri) is a celebrated legume from Puglia/Basilicata.

Cultivated in the fertile lands of Puglia/Basilicata, this variety has been a staple of local agriculture for generations. Its unique characteristics are a result of the specific terroir and traditional farming methods of the area.

A street produce stall under a striped umbrella

Know it

Before you buy

Tasting: Fresh and flavorful, essential for regional dishes.
Season: Summer
Keep it: Store dried legumes in an airtight container in a cool, dark place.

The making

How it's made

Grown in Puglia/Basilicata and harvested in Summer harvest (dried).

A staple of Italian regional cuisine, used in traditional family recipes passed down through generations.

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