Gluten-Free Hulled Cicerchia
ORIGIN: Italy Supply Chain
In addition to cooking more quickly, the hulled Cicerchia tends to soften more after cooking; for this reason, it lends itself better to the preparation of creams and purèes. In the various central-south Italian regions, this legume is used mainly in traditional dishes, such as soups and stews. The hulled Cicerchia can be further selected by separating the biggest fraction and, for the final product obtained, we can ensure the absence of gluten in cross contamination.