An ancient cultivation: the red chickpea of Cianciana

A Cianciana has been trying for some years to revive an ancient tradition of the territory, a cultivation that was once a family type but which is being tried to make industrial. The red chickpea of Cianciana is a local variety: once every family had its own garden and its own seed. Recovering this seed is important to keep the roots, but also to make known a typicality to the general public. However, the problems are not few. This seed is very delicate and is rigorously planted and harvested by hand. However, we try to develop techniques that can speed up the work without damaging the product. Even if the cultivation of red chickpea does not have the characteristic of organic, in fact it can be said that it is. In fact, no fertilizers of any kind are used, nor phytosanitary. With the red chickpea tasty soups are prepared, which once were accompanied with extra virgin olive oil for the lucky ones and the frescatula, made with red chickpea flour.