Taste and use

That's what makes these Sicilian chickpeas so special:

• Taste: The chickpeas have a Very mild, slightly nutty aroma.
• Quality features: The chickpeas must be soaked in cold water for a few hours before cooking - preferably the evening before.
• Use: In Sicily, chickpeas are often mixed with pasta, like here. You can find more recipes on our Blog.

Cultivation and ecology

This is how chickpeas are grown:

• Cultivation method: Organic farming. The chickpeas are grown on the fields of the Valdibella producers, alternating with "Timilia" durum wheat and other cereals. Legumes such as chickpeas and lentils naturally return the nitrogen to the soil that cereal cultivation has removed. The chickpeas are sown in January and harvested in summer.
• Producers: The chickpeas are grown by various members of the Valdibella cooperative. After harvesting, they are dried and cleaned in a local grain mill. Valdibella packs them by hand into small bags for us. The cooperative uses the "Addio Pizzo" label to declare that it does not pay protection money to criminal organizations.

This is how the price is made up

Mario Sciortino receives 1.00 euro per kilogram of uncleaned chickpeas.

Cultivation & processing CHF 4.41

• Cultivation and harvesting: Mario Sciortino
• Processing: Santoro Srl, Cooperativa Valdibella

Transport & logistics CHF 2.74

• Export and logistics: Valdibella, Galliker
• Fees: Customs
• Quality assurance: SQTS laboratory
• Packaging: Zurich plant
• Shipping: Post

Procurement & distribution CHF 2.65

• Coordination, communication, online market: Crowd Container