Cicerchia, 250 gr - Agrirape
An ancient legume, newly rediscovered.
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TherecicerchiaIt can be eaten boiled and dressed with oil, salt and pepper, or brush up in a fried parsley, garlic, red pepper and very little tomato.
Traditionally instead ended cooking, after having changed the water first with new hot water, adding a mixture of lard pork, marjoram, garlic and a bay leaf and serving it in soup with toasted bread croutons and a drizzle of raw oil .
TherecicerchiaIt is one of the oldestlegumesused by man in Italy, it constituted along with the beans the main protein of the sedentary populations diet.
Cicerchia was particularly widespread in the 'central Italy (Umbria and Marche), where it was grown mainly in the hill and mountain areas in the poorer and marginal lands.
It 'a very rustic plant, miglioratrice of soil fertility and "colonizing", ie that adapts to grow on virgin land.
Cicerchia semirampicante is a herbaceous plant, which at end of cycle prostrate on the ground, making it very difficult to collect, so much so that until recently was eradicated manually, then bringing the plants into small bundles that were hung to complete the 'drying up the "beating."
The Cicerchia is a spring crop, which is sown in March to file away about half a meter, needs no fertilizer because like all legumes feeds the synthesizing of 'air nitrogen.
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