DELICIOUS CHICKPEAS FROM VILLALBA: IDEAL FOR MAKING TRADITIONAL SICILIAN RECIPES

The chickpeas of Villalba of the Azienda Agricola Calafato Filippo are a traditional Sicilian product, grown and packaged in Villalba, which is characterized by its size and roundness, as well as for its rich and intense flavor.

Large in size and much rounder than other chickpeas, Villalba chickpeas make a nice effect on the plate, allowing you to bring to the table recipes that allow you to make your mouth water immediately to all diners. The rich and intense flavor that invades the palate is dictated by the characteristics of the territory, an area where the soil is calcareous and the climate impeccable for the cultivation of legumes. Despite the long cooking that these large chickpeas need, their skin does not flake and the pulp remains consistent, for a pleasant sensation with every bite.

They lend themselves to being prepared soup, cooked together with tomato, carrots and onion. However, they are also perfect to be enjoyed cold, simply seasoned with extra virgin olive oil, lemon and parsley. They are very versatile and can be consumed in combination and accompaniment to many different dishes of the Italian gastronomic tradition, even meat and fish of course.

They are rich in proteins, minerals such as calcium and iron, vitamin A, B and C, fiber and starch.

Villalba chickpeas are an ancient product, grown in this area of the Sicilian hinterland. The cultivations, however, during the 60s began to decline. Calogero Calafato , however, decided to bet on legumes, aware that one day they would return to the limelight, that one day everyone would understand that their lack in nutrition is to be considered as negative. Today legumes have in fact returned to be considered an integral part of every healthy diet and those of Villalba of such high quality are among the most valuable and sought after.