Triccole - Pasta made from Cicerchia flour and chick pea flour - 7 3/4 OZ - 220 gr

Triccole is a “short” pasta made from Cicerchia flour and chick pea flour, in a ratio of 60 to 40 (cooking time 6 minutes); Girelle is similar to small “fusilli” (cooking time 8 minutes) and have the same composition of le Triccole. These kind of pasta are high in protein and fiber and can be eaten like pasta together with vegetables or sauces that are usually eaten with legumes. Examples: with green cabbage and rosemary, with bacon, herbs and black salt from Cyprus, with radicchio and walnuts. 50 g per serving is more than enough.

Triccole is a “short” pasta made from Cicerchia flour and chick pea flour, in a ratio of 60 to 40 (cooking time 6 minutes); Girelle is similar to small “fusilli” (cooking time 8 minutes) and have the same composition of le Triccole. These kind of pasta are high in protein and fiber and can be eaten like pasta together with vegetables or sauces that are usually eaten with legumes. Examples: with green cabbage and rosemary, with bacon, herbs and black salt from Cyprus, with radicchio and walnuts. 50 g per serving is more than enough.

Girelle and Triccole were created with the intention of providing a pasta that is entirely made of flours from legumes, rich with fiber and proteins, but without gluten or fat; they have a low glycemic index. We have selected a small local laboratory for making this pasta to ensure that the entire production chain is handled by artisans.

Slow Food Presidium

In the area around Serra de’Conti, between the hills that provide the ideal conditions for the Verdicchio grapes, a special variety of Cicerchia is grown. One of its characteristics is that the cultivation has hardly any impact on the environment. The seed is flat and angular. Colour goes from grey to spotted brown and a pod that is not chewy, the taste is less bitter than other varieties. It needs to be soaked far shorter than other varieties. About 8 hours of soaking is sufficient and 45 minutes cooking is enough. These characteristics, besides ensuring a pleasant taste, make it ideal for both traditional dishes and innovative recipes. This particularly versatile ingredient is very good in soups and stews, and as a puree or served as a side dish with pork knuckle.