The Cicerchia (Lathyrussativus), now forgotten legume, is grown almost exclusively in certain areas of Umbria and Marche. Also known as "cecere" was widespread in many areas of the Umbrian region in the territory of Colfiorito, Monteleone di Spoleto, Cascia, Valnerina, of Lake Trasimeno and Montecucco. Today the cultivation in these areas resumed after a period of almost complete divestment of crops. Cicerchia is used by creative cooks in many recipes. The organoleptic and nutritional characteristics are very much appreciated, in fact cicerchie contain protein (up to 30%), calcium, phosphorus, fiber, vitamins B1, B2, and PP. Chickling only found dry and are subjected to a long soak before cooking.
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