Valentano's Chickpeas from the Straight Furrow

The historic chickpea of ​​Alta Tuscia, already cooked and ready to use: just chickpeas, water and salt.

Small, with a thin skin and creamy pulp, with the hazelnut flavour of the lands at the foot of Monte Rufeno

The Chickpeas of Valentano's Straight Furrow Cooked in Cerqueto

Il Chickpea from the Straight Furrow It is one of the legumes that characterise the Alta Tuscia area of ​​Lazio: a small, cream-coloured chickpea, with thin peel and its pulp becomes soft and buttery when cooked, with a sweet, nutty flavor that large-scale retail chickpeas don't have. It is grown in the area of Valentano, adjacent to the Monte Rufeno Nature Reserve, on light, well-drained volcanic soils that give the legume its delicacy.

In this version Cerqueto offers it to you already cooked, with a recipe of just three words: chickpeas, water and saltNo preservatives, no acidity regulators, no antioxidants. The product is ready to useSimply drain and it's ideal for salads, soups, creamy sauces, or a last-minute pasta and chickpea dish. All the flavor of this carefully selected legume, cooked in Acquapendente, with the preparation time of opening a package.
 
 
 

The roots of these Ceci del Solco Dritto are deep in tradition

The name comes from one of the most unique peasant festivals in Lazio: the Straight Groove Pulling, which takes place in Valentano on August 14th every year, on the eve of the Assumption. At dawn, on the plain below the village, a plow traces a single furrow over a kilometer long, pointing straight toward a distant landmark, while the entire community watches from the lookout. From the success of the operation, from the more or less "straight" furrow, the hopes for the agricultural year and on the following year's harvest: a straight furrow promises abundance, a crooked furrow calls for caution. It is an agrarian ritual that intertwines Marian devotion with the memory of a culture in which the land was the only certainty.

The chickpea that bears this name was the legume of the farmers of that plain, grown in rotation with cereals because it enriched the soil and resisted summer drought. The area where it grows is now protected by the Monte Rufeno Nature ReserveNearly three thousand hectares of Turkey oak and downy oak forests between Acquapendente and the Tuscan border, where traditional agriculture coexists with one of the most unspoiled areas of central Italy. Growing the Cece del Solco Dritto means keeping alive, every summer, the same promise that the plow renews on August 14th.
 
 
 

Choosing Chickpeas from Solco Dritto Cotti means taking care of yourself.

Chickpeas are the most complete legume in the Mediterranean: 7 g of protein per 100 g of already cooked and ready product, with 18,8 g of carbohydrates slow-release complexes and just 1,3g of sugars, for a total of only 136 KcalUnlike other legumes, they also contain a small amount of good fats, 2,4 g, mostly unsaturated, which contribute to their creamy consistency and satiety.

They are rich in fibers, Iron, magnesium, phosphorus, zinc, and folate, and their thin skin makes them among the most digestible chickpeas. Cooking them in just water and salt, without additives, preserves their nutritional profile and leaves you in control of the seasoning: 0,5 g of salt per 100 g is a measured amount, allowing you to enjoy them even without adding anything else. A legume ready in a minute is, above all, a legume you can actually eat: the healthiest shortcut to bringing plant-based protein to the table every day.
 
 
 

How to Best Use: Cooked Valentano Chickpeas from the Dritto Valley

• CHICKPEA, TUNA AND FENNEL SALAD: Drain the chickpeas and season them with the Mediterranean Bluefin Tuna Fillets crumbled, Itrane Green Olives in Brine, thin rings of Organic Pink Onion and a tablespoon of Salina Wild Fennel Sauce Emulsified with oil and lemon. Five minutes, and lunch is served, even to take to the office.
• CHICKPEA AND CHESTNUT SOUP FROM TUSCIA: brown slices of Organic Caserta Black Pork Lard with a slice of Organic Garlic, add the Chestnuts from Tuscia boil and peel, then the chickpeas with their water and a ladle of broth. Ten minutes and a grating of Pecorino with Chilli: the autumn soup from the woods of Monte Rufeno.
• TUSCIA HUMMUS WITH DRIED TOMATOES: blend the chickpeas with oil, juice Organic Verdello Lemon and a little of their water until you get a smooth cream. Spread it on a plate, decorate with a spoonful of Aeolian Dried Tomato Paté e Slow Food Organic Ispica Sesame toasted, and served with Organic corn cakes for the aperitif.

The Producer: Cerqueto

Cultivate, select, transform: already cooked legumes are the step by which Cerqueto, in Acquapendente, closes the loop on its supply chain. The same chickpeas that the company follows from the field to the selection stage are cooked on-site with just water and salt, offering those with limited time the same quality and traceability as the dry product. It's the most direct way to bring the tradition of Alta Tuscia to a city kitchen.
 
 
 

Ingredients

Cece del Solco Dritto, water, salt.

May contain traces of cereals containing GLUTEN (SPELLED, BARLEY, WHEAT), SOY e LUPINS.

Made in Italy.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 573 kJ / 136 kcal
• Fat: 2,4 g, of which saturated fatty acids 0,2 g
• Carbohydrates: 18,8 g, of which sugars 1,3 g
• Protein: 7 gr
• Sale: 0,5 gr

Preparation and Storage

The product is ready to useSimply drain. It can be eaten cold in salads, or heated for a few minutes in soups, sauces, and creams. Store the package tightly closed in a cool, dry place, away from light. After opening, transfer the chickpeas with their liquid to a closed container in the refrigerator and consume within 2-3 days.
 
 
 

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