On the slopes of the Garden of the Apennine Flora of Capracotta (IS) at over 1,400 meters above sea level in an uncontaminated environment, the company "Le Miccole degli Alti Sapori" cultivates the Capracotta chickpeas respecting the centuries-old local tradition.
The cultivation techniques of Capracotta chickpeas are strictly natural, based on crop rotation and the use of native seeds, now almost extinct, recovered and selected with great care and dedication.
This chickpea cultivar is very different from the others both from a botanical and organoleptic point of view.
Capracotta chickpeas are small, mostly rounded and slightly angular, with a golden yellow colour and slight brown tones.
The tegumental structure (skin) is very thin and is imperceptible to the palate.
Cultivated in the past for the sustenance of mountain families, the Capracotta chickpea is still considered a highly prized legume.
Soak the chickpeas in cold water for at least 24 hours before cooking.
Cook the Capracotta chickpeas in plenty of water and add salt almost at the end of the cooking time.
The garden of the Appenine flora of Capracotta is open every day in July and August for guided tours and workshops.