Organic Chickpeas from Alta Valnerina

The legume of patience: 12 hours of soaking and 75 minutes of cooking for 8 portions of mountain flavor

The legume that gave its name to Rome's greatest orator: buttery, nutty, worthy of a speech in the Senate

Organic Chickpeas from Alta Valnerina by Dolci Giuseppina

These chickpeas grow where legumes become concentrated flavor: in the mountain fields of Monteleone di Spoleto, at about 1,000 meters above sea level in the Alta Valnerina, organically grown by the Dolci Giuseppina company on poor, chalky soil that yields meager yields but beans with a full, nutty flavor. They're a legume that rewards patience: they require the ritual of 12 hours of soaking and 75 minutes of cooking, but they deliver a buttery texture and perfect hold that pre-cooked commercial chickpeas can only imitate—along with a thick, precious cooking water that should never be wasted. With 21,8 g of protein and 13,8 g of fiber per 100 grams and 8 servings per package, they're the winter pantry staple.

The roots of these chickpeas are deep in tradition

No legume can boast a more illustrious endorsement: Rome's greatest orator was Marcus Tullius Cicero—and Cicero, Plutarch recounts, actually came from "cicer," the chickpea, because of an ancestor who had a legume-shaped growth on his nose. When his friends advised him to change that ignoble surname for a political career, Cicero replied that it would make him more glorious than the most high-sounding names: and he kept his promise, having a chickpea engraved next to his name on votive offerings. After all, the chickpea was everywhere in ancient Rome: street vendors selling hot chickpeas crowded the streets, and the legume fed the common people and legions. In the Umbrian mountains that supplied the city, this chickpea continues its two-thousand-year history.

Choosing chickpeas from Alta Valnerina means taking care of yourself.

Chickpeas are the most energy-dense of the large legumes, and these numbers confirm it: 21,8 g of protein and 13,8 g of fiber per 100 grams, with their characteristic 4,9 g of fat—mostly unsaturated, the same "good fats" that make them naturally creamy. They're traditionally prized as a source of iron, magnesium, and folate, while soluble fiber supports satiety and glycemic control. And there's the advantage of dry chickpeas over pre-cooked ones: no preserving liquid, no added salt—just 0,015 g—and full control over cooking. Finally, the 12-hour soaking is not wasted time: it improves digestibility and the bioavailability of minerals. Organic and mountain-sourced: patience is key here.
 
 
 

How to Best Use: Organic Alta Valnerina Chickpeas

• PASTA AND CHICKPEAS LIKE IN ROME: cook them after soaking and add them to half the pan blended, for creaminess, and to half whole, with Senatore Cappelli Organic Striped Tubettoni dropped directly into the pot and a pinch of Organic Dried Rosemary: the first course that has brought the entire peninsula together for two thousand years.
• CRISPY CHICKPEAS FOR APERITIFS: dry the boiled chickpeas well, season them with oil and Smoked Gray Salt with Grinder and toast them in the oven at 200°C until they become crispy: a protein snack that makes you forget about chips.
• CHICKPEA AND SEAFOOD SOUP: following the tradition that unites the Apennines and the coast, flavor boiled chickpeas with mussels, parsley, and a pinch of chili pepper: the buttery sweetness of the legume and the saltiness of the sea enhance each other.

The Manufacturer: Dolci Giuseppina

Dolci Giuseppina is a family-run farm in Monteleone di Spoleto, the highest municipality in Umbria. On land inherited from their grandparents, at about a thousand meters above sea level, the family grows the famous mountain spelt along with barley, ancient legumes, and saffron, using methods that preserve the soil's fertility and an authentic farming tradition passed down from generation to generation.
 
 
 

Ingredients

Organic chickpeas from Alta Valnerina. May contain traces of GLUTEN.
 
 
 

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

• Energy value: 338 kcal (1417 kJ)
• Fat: 4,9 g, of which saturated fatty acids 0,6 g
• Carbohydrates: 54,3 g, of which sugars 3,7 g
• Fiber: 13,8 g
• Protein: 21,8 g
• Salt: 0,015 g

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