This Italian chickpea soup ‘pasta e ceci‘ is a comforting classic, perfect for chilly days and cozy dinners. Inspired by traditional rustic cooking, this version adds smoked salami for a…
Puntarelle, named for its small and spiky-shaped leaves, is one of the key vegetables in the cuisine of Rome and the surrounding Lazio region. A vivid green and long-stemmed variety of…
Chickpea Pasta, ‘Pasta e Ceci’, is a traditional Italian comfort dish made with chickpeas and short pasta. Every region — and often every family — has its own version, but…
Black Chickpeas belong to a very ancient variety of chickpeas, typical of the Central and South Italy regions like Lazio, Umbria, but mostly Basilicata and Apulia. Black Chickpeas flavour is…
Delicious veggie balls perfect either as a starter or side dish. You can use leftover spinach or cooking it from scratch, use tinned chickpea, prepare them in advance, frying or…
