Ceci Bianchi from Murgia and Basilicata

The Ceci Bianchi are produced in Santeramo in Colle by the Viscanti company. They are rich in plant proteins, vitamins C and B and some polyunsaturated fatty acids.

This chickpea is recommended to be soaked for about 12 hours, after which it should be cooked for about 1 hour and 30 minutes, preferably with aromatics such as bay leaves, garlic, celery, and cherry tomatoes. Excellent for soups, broths, and cold salads.

In addition to this chickpea, we also have the white chickpea from Giuseppe Vignola of Grassano in organic mode

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