Black Fortore Chickpeas

A culinary culture: the history and tradition of the Fortore black chickpea

Fortore black chickpea is a legume with an ancient history and culinary tradition rooted in the Campania region. A typical product of the region, it is used in many local recipes thanks to its unique flavour and health-giving properties. Fortore black chickpeas have been cultivated since Roman times and are still grown using traditional techniques, without the use of fertilisers or pesticides. Thanks to its high concentration of fibre, protein and mineral salts, Cece Nero del Fortore is the ideal choice for those who want to follow a healthy and balanced diet. Moreover, the production of this legume is an important economic factor for the region, contributing to the preservation of local biodiversity and the culinary culture of Campania.

The health benefits of the Fortore black chickpea

The Fortore black chickpea is a very nutritious and healthy food. Let's see why:

• Thanks to its richness in protein, fibre and mineral salts, this legume aids digestion, helps to maintain constant blood sugar levels and prevents the risk of cardiovascular disease
• Chick peas are rich in B vitamins, which contribute to psychophysical well-being and stress reduction

Thanks to its beneficial properties, this pulse is an important source of nutrition for the local population and an excellent choice for those who want to lead a healthy, balanced lifestyle

Perfect pairings: the best ways to taste and combine Fortore black chickpea

Fortore black chickpea is a versatile ingredient that can be used in many different ways. It can be used in soups, salads and vegetable dishes. The perfect combinations to enhance the flavour of this legume are with seasonal vegetables such as courgettes, tomatoes and peppers, or with white meats such as chicken or turkey. Cece Nero del Fortore also goes well with spices such as chilli or cumin, which give it a spicy and aromatic flavour. It is also excellent with salt cod. It is recommended to soak it in water for 12 hours before cooking.

Cooking time is about 80 minutes.