Organic Black Chickpeas from Alta Valnerina

Black skin and intense flavour: one of the most particular seeds of a limited mountain production

The dark side of the chickpea: rare, elegant, and surprisingly tasty—for those who love seeds that tell stories.

Organic Black Chickpeas from Alta Valnerina by Dolci Giuseppina

These chickpeas have a characteristic that makes them instantly recognizable—their deep black skin—and another that makes them unforgettable: they're incredibly tasty. They're among the most unique seeds in the limited production of Dolci Giuseppina, which grows them organically in the mountain fields of Monteleone di Spoleto, at about 4 meters above sea level: small batches, low yields, and a four-serving pack that declares their rarity. The flavor is more intense and rustic than classic chickpeas, with almost toasted notes, and their texture holds up beautifully to cooking. They require dedication—24 hours of soaking and 75 minutes on low heat—but anyone who's tried them knows that the wait is part of the ritual.
 
 
 

The roots of these Black Chickpeas are deep in tradition

The black chickpea is an aristocrat disguised as a peasant. In Italy, its celebrated homeland is the karst Alta Murgia, where for centuries families have grown it in home gardens and served it on holiday dishes, while the market—which demanded pale, large, and uniform chickpeas—ignored it, almost condemning it to extinction. This is the fate of all dark, "strange" seeds: discarded by industrial agriculture precisely because of what makes them precious, surviving only where someone has continued to sow them out of affection and memory. Bringing it today to the mountains of the Alta Valnerina, a land that knows a thing or two about saved seeds, means opening a new chapter for this rebellious legume: a limited and conscious production, treating each harvest as the little treasure it is.
 
 
 

Choosing the Black Chickpeas of Alta Valnerina means taking care of yourself

To the nutritional generosity of chickpeas—21,8 g of protein and 13,8 g of fiber per 100 grams, along with the legume's characteristic healthy fats—the black skin adds its secret: dark pigments, the same anthocyanins and polyphenols that color berries and black rice, compounds with recognized antioxidant properties absent in pale chickpeas. The thicker skin, which requires a lengthy 24-hour soaking, is also richer in insoluble fiber, essential for intestinal regularity. With virtually no salt and zero additives, they are dense and clean nutrition: the color, here, is not aesthetics—it is substance.
 
 
 

How to Best Use: Organic Alta Valnerina Black Chickpeas

• BLACK VERSION OF CHICKPEAS AND TRIA: pay homage to the great Southern classic by cooking black chickpeas and combining them with Organic Senatore Cappelli striped tubettoni, part of which is pan-fried for a crunchy contrast, with a pinch of chilli pepper: the most spectacular simple dish there is.
• THE GOURMET TRICOLOUR SALAD: serve them boiled and warm with grains of Organic pomegranate and cubes of Organic sheep's cheese Primo Sale: black, ruby ​​red and milky white in a dish that conquers the eyes before the palate.
• BLACK VELVETY SOUP WITH TURMERIC GOLD: blend them with their cooking water and finish with a grating of Fresh Organic Turmeric Root sautéed in oil: the dark cream streaked with gold is a restaurant-quality first course, made with just two ingredients.

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, cultivating rare seeds in limited production, using methods that preserve the soil's fertility and an authentic farming tradition.
 
 
 

Ingredients

Organic black 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: 0,01 g

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