The product
Farina di Cece Bio
Organic chickpea flour
Code:
96288
Country of origin:
Italy - Umbria
Weight:
500 g
Minimum order:
1 piece
| Description | Organic chickpea flour |
|---|---|
| Appearance | Yellow flour |
| Taste | Neutral, slightly toasted and impalpable to the touch |
| Curiosity | Organic stone ground chickpea flour. From the milling of chickpeas comes the chickpea flour of Poggio Aquilone, nutritious and golden in colour. It is a simple product, excellent for flour or for the "pane e panelle" Palermo, a typical and popular dish of the Sicilian capital's tradition |
| Our selection | BioAlberti is an agricultural company, entirely organic, immersed in the rolling Umbrian hills in the locality of Poggio Aquilone and extends over an area of 560 hectares between the province of Perugia and the province of Terni |
| Suggestions | It is the basic ingredient of Farinata or Cecina, a sort of very thin focaccia or savory pie, made with only the addition of water, oil and salt and cooked in the oven |
| Ingredients | Organic chickpea flour |
|---|---|
| Other allergens | Cereals containing gluten and thereof, Soybeans and products thereof |
| Weight | 500 g |
| Packaging | Packaged in a protective atmosphere bag |
| Storage Conditions (packaged products) | Keep in a cold and dry place |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1587 kJ / 378 kcal Fat: 4,9 g of which saturates: 0,6 g Carbohydrate: 54,3 g of which sugars: 3,7 g Protein: 23,7 g Salt: 0,02 g Typical value per 100 g |
The producer
BioAlberti - Poggio Aquilone (TR) - Umbria
Why we chose them
We are in Umbria, in Poggio Aquilone, a very small village of 1200 between the province of Perugia and that of Terni: 560 hectares of woods,
meadows, pastures and arable fields. Today BioAlberti is a family business in the third generation: the goal of Paola and Guido Alberti, to which
Benedetta and Andrea have recently joined, is to enhance Umbrian traditions and recover local products, typical of central Italy, with great
attention
to the environment. In 1996 BioAlberti chose to embrace organic farming. More recently it has started a collaboration with the University of Perugia
for the recovery of ancient Umbrian grains and legumes, such as einkorn spelled, gradually abandoned over the years because it is not very
productive, and black chickpea. Every year the company experiments with new cultivation techniques: for example the synergistic one, associating
cereals and legumes in the same field, to increase the productivity and self-defense of plants without the use of chemical fertilizers and without
pesticides. Cereals, dried legumes, soups, but also flours, both from cereals and legumes, and an original chickpea pate: all organic products and
without additives or preservatives.
From the same producer
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