Legumes have always been present in the Mediterranean diet as an essential source of protein; in fact since the fifteenth century they have been used in the kitchen, especially for the preparation of soups and soups. Over the centuries, they were produced by farms because their cultivation was alternated with that of cereals to avoid soil depletion. The decrease in legume production is due to the greater use of proteins of animal origin and the discovery of chemical fertilizers. Currently the legumes have been rediscovered for the revaluation of the Mediterranean diet and the spread of organic farming which provides methods of cultivation that respect the environment and the health of the consumer. The cicerchia is generally accompanied by zamponi, pork rinds or sausages, to create genuine and tasty dishes.
A legume, whose edible part is the seed
Territory interested in production