| Cicerchie Toscane members of the chickpea family, date back to ancient Rome and were cultivated primarily in Puglia and Umbria but Chef Casella transported them to Tuscany because he believes the rich microclimate gives them better quality. Tiny and irregular in shape and ranging in color from gray to brown, they look like miniature fava beans. They have a delicate flavor and tender skin, make a great accompaniment to game and are delicious served in a puree with bitter greens |
