Ceci - Chickpeas Produced by: La Valletta in Umbria, Italy

Ceci Chickpeas from La Valletta in Umbria, Italy are small, firm, richly savory dried chickpeas, imported by Nicola's Marketplace. Grown on the high Colfiorito plateau at 800 to 1000 meters, they are vine-dried and harvested between June and July. Their petite size and firm bite set them apart from common garbanzo beans.

At a glance

• Type: Dried chickpeas (ceci)
• Maker: La Valletta, via Nicola's Marketplace
• Origin: Colfiorito plateau, Umbria, Italy
• Growing: 800 to 1000 meters elevation, vine-dried
• Texture: Petite, firm, savory
• Best uses: Soups, salads, stews, side dishes

Best for

• Brothy Umbrian chickpea soups with pancetta and sage
• Hearty salads and grain bowls
• Stews and braises
• A simple side dish finished with olive oil
• A thoughtful gift for fans of Italian home cooking

How to use

Soak the dried beans for 12 hours or overnight, then simmer in water with aromatics until firm yet creamy, about two hours. Cook a large pot to keep on hand for soups, salads, and sides. La Valletta suggests a brothy soup with pancetta, sage, and tomato paste spooned over bread, topped with pecorino and olive oil.

Flavor profile

Rich, savory, and satisfying with a nutty depth and a firm, creamy texture that holds its shape in soups and stews.

About Nicola's Marketplace

Nicola's Marketplace sources authentic Italian pantry staples from regional producers like La Valletta in Umbria, bringing traditional ingredients to home kitchens.