Organic Chickpea Flour

Stone ground from a variety of small-seeded, very tasty chickpeas, grown on the farm

From the mountains to the baking tray: the yellow gold of high-altitude chickpeas, ready to become legendary farinata, panelle, and batter.

Organic Chickpea Flour from Dolci Giuseppina

This flour tells the story of a supply chain you can walk through: it's made by stone-milling a chickpea variety grown directly by Dolci Giuseppina in the mountain fields of Monteleone di Spoleto—a small-seeded, flavorful variety that packs the best into a small amount. The slow stone-milling, conducted in the small on-site mill, preserves aromas and nutrients without overheating, resulting in a flour with a deep golden color and the full aroma of toasted chickpeas. Ideal for all uses—from farinata to panelle, from batters to meatball links—it boasts 21,3 g of protein and 9 g of fiber per 100 grams: flour that nourishes like a legume, because it is.
 
 
 

The roots of this flour are deep in tradition

Chickpea flour has the most adventurous founding legend in all of Italian cuisine: it's said that in 1284, after the Battle of Meloria, Genoese galleys loaded with prisoners were caught in a storm—the barrels of chickpea flour capsized, mixing with seawater and oil, and the mush, left to dry in the sun on the decks, proved unexpectedly delicious. Perfected in a wood-fired oven, it became farinata: Genoa's yellow gold, which our Tuscan cousins ​​call cecina and the Palermitans, in a fried version, transformed into the market's panelle. From Genoa to Palermo, passing through Livorno and Nice, a single flour has spawned a constellation of street masterpieces: and it all begins like this—chickpeas, water, oil, and fire.
 
 
 

Choosing Organic Chickpea Flour means taking care of yourself

Replacing even a small portion of grain flour with chickpea flour means changing the nutritional profile: 21,3 g of protein per 100 grams—three times that of soft wheat flour—and 9 g of fiber, which lowers the glycemic index of any preparation, with the characteristic healthy fats of chickpeas (6,6 g) lending natural softness to dough. It's also a timeless ally for those who cook without eggs: its binding properties make it perfect for batters, vegetable omelettes, and meatballs. Low-temperature stone grinding preserves the seed's minerals and aromatic compounds. Organic, mountain-sourced, and with a very short supply chain: from field to mill to bag without ever leaving the factory.
 
 
 

How to Best Use: Organic Chickpea Flour

• FARINATA LIKE IN GENOA: mix flour, water, oil and salt, let the batter rest for a few hours and cook in a hot pan in a very high oven; serve it with Fermented Black Garlic in pieces or with slices of Smoked Seasoned Stracchino that melt on the hot surface: the Ligurian snack in a gourmet version.
• PALERMO STYLE PANELLE: cook the flour in water like a thick polenta, roll it out, cut it and fry it until golden; serve them in hot bread with flakes of Smoked buffalo caciocavallo and a squeeze of lemon: Sicilian market street food, homemade.
• EGG-FREE BATTER FOR FRYING: beaten with cold sparkling water it becomes a light, golden batter that doesn't absorb oil; try it with Fresh Organic Green Beans and sticks of Organic White Eggplant: the crispy fried vegetable that even those who avoid eggs will love.

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 and ancient legumes, grinding their own flour in the company's small stone mill, using methods that preserve the soil's fertility and authentic farming tradition.
 
 
 

Ingredients

Organic chickpea flour, from a small-seeded variety grown on the farm. May contain traces of GLUTEN.
 
 
 

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

• Energy value: 355 kcal (1496 kJ)
• Fat: 6,6 g, of which saturated fatty acids 1 g
• Carbohydrates: 48,1 g, of which sugars 3,5 g
• Fiber: 9 g
• Protein: 21,3 g
• Salt: <0,03 g

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