The Romans had the habit of taking the names of legumes and using them as the last names of families – hence, Gens Fabia from broad beans, Lentuli from lentils, Pisoni from peas and Cicer from chickpeas. Nobody at Borgo Pignano bears the last name Cicer but we do have many acres planted with chickpeas. The main component of hummus and a frequent companion to soups and salads, chick peas are rich in proteins (20%), and low in fat content (6%). Chick peas are also used to make the specialty Tuscan flour, cecina and are full of calcium, potassium and phosphorus, Vitamin B, Vitamin C, and folic acid.
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