Typical of the Marche region, are grown in the Apennines, high-altitude away from contamination
They are characterized by the berries rather small, golden color, need a few hours of soaking and cook in twenty minutes. recommend them in the preparation of soups

Only chickpeas Marche, not treated with chemical preservatives, which lend themselves to the preparation of tasty soups with garlic and rosemary simple using a water starts dell'ammollo or a tasty mashed to combine with meat stews. Also used in combination with pasta, as a side dish or in the past: in this form are recommended to people who have a delicate digestive system.
In the Marche region is used to cook them with garlic, bay leaf and tomato sauce, adding cooked almost completed, extra virgin olive oil and a bit 'of salt

Weight: 500 grams