Cece di Valle Agricola is a traditional legume variety that is native to the Campania region in Italy. It is primarily cultivated in specific towns and communes of Campania, such as Valle Agricola, Roccarainola, and San Felice a Cancello. This legume is highly valued for its unique flavor and nutritional properties.
Cece di Valle Agricola has been recognized as a Traditional Agri-Food Product (PAT) by the Italian government. This recognition ensures that the product is produced using traditional methods and follows specific specifications. The cultivation of Cece di Valle Agricola involves traditional farming techniques, including crop rotation and natural fertilization, which contribute to its high quality.
One popular recipe that features Cece di Valle Agricola is “Pasta e Ceci,” which is a traditional Italian pasta dish with chickpeas. Another delicious recipe is “Cece e Broccoli,” a dish that combines Cece di Valle Agricola with broccoli. Both recipes highlight the unique flavor and texture of this traditional legume.
Sources:
1. “Cece di Valle Agricola” – Consorzio di Tutela del Cece di Valle Agricola – www.cecedivalleagricola.it
2. “Cece di Valle Agricola” – Prodotti Tipici Campani – www.prodottitipicicampani.it