Cece piccolo del Sannio is a traditional legume variety that is native to the region of Campania in Italy. It is primarily found in the towns and communes of Benevento, Campobasso, and Caserta. This legume is highly valued for its unique flavor and nutritional properties.
One popular recipe that features Cece piccolo del Sannio is the “Pasta e Ceci,” which is a classic Italian dish made with pasta and chickpeas. Another delicious recipe is the “Minestra di Ceci,” a hearty soup made with Cece piccolo del Sannio, vegetables, and spices.
Cece piccolo del Sannio has been recognized with the PAT (Traditional Agri-food Product) recognition, which guarantees its authenticity and adherence to traditional production methods. The specifications for this legume include its small size, creamy texture, and earthy flavor.
– “Cece piccolo del Sannio” – www.agricoltura.regione.campania.it
– “Pasta e Ceci recipe” – www.giallozafferano.it
– “Minestra di Ceci recipe” – www.cucinaitaliana.it