In a nutshell: Our Tuscan chickpeas come from a farm near Siena and are hand-harvested and packed full of flavour.
How to use:
- There's nothing better than a chickpea soup enriched with onion, garlic, herbs and olive oil.
- Bake in a sealed earthenware pot overnight in a low oven.
- Cook with spinach, tomatoes, onion, garlic and spices like chilli, cumin and ginger for an easy vegetarian curry.
About Il Cilegio
Close to the famous Medieval walled town of Monteriggioni in Tuscany, with its imposing turrets and walls, lies the Azienda Agricola Il Cilegio. Owned by the Pattaro family, who have been farming 140 hectares of land since 1952. Today, almost half their land is given over to olive groves and vineyards where they produce excellent Chianti and olive oil. The rest of their fields are cultivated with wonderful beans and pulses, local grains and wheats, all stoneground in their mill and sold to appreciative bakers and chefs in nearby Siena and its surrounds. A farmhouse restaurant is always busy in the summer months with locals who come to eat the classic, rustic Tuscan dishes made with the farm’s produce and is well worth a visit if you’re ever in the area.