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This variety of chickpeas are named after the same hamlet in Alta Tuscia, where they originally appeared. The actual name (Cicer aretinum) comes from a century-old, local farming tradition: a straight furrow is, in fact, traced on August 14, every year. Nowadays tractors have replaced oxen, while precise straightness is considered a good omen for an excellent harvest. Sowing takes place in February, on volcanic soil rich in potassium; March is the harvesting month.
These chickpeas have been produced since Etruscan times and the Middle Ages. In the past, and according to Tuscia traditions, they were served on special occasions, like Christmas’ Eve.

This species appears pale white and should be consumed when fresh. Its taste comes from that very peculiar soil, found at a height between 984 and 1.312 ft on sea level, in mild climate. Those hilly soils contain a lot of potassium, and almost no calcium, thus giving the chickpea many superior organoleptic characteristics.

This post is also available in: Italiano (Italian)