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May 06, 2012


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Alicia (Foodycat)

It's sad to realise how many food crops have fallen out of use - so much reliance on so few sources can't be a good thing!


How very interesting about Cicerchia. Never heard of it before. I will keep an eye open for it here.


Those look exactly like the posole that you can buy fresh or canned in Mexican markets (fresh is better, of course, but you have to pick these little nib things off of them). Do you know if they are the same?


mangiare questa zuppa darà sicuramente soddisfazione, prodotta tutta home made è una vera specialità, ciauzzzzzzzz

Simona Carini

I totally agree with you, Alicia. The reduction, sometimes drastic, of varieties of many foods is sad and scary. And of course, the selection has less to do with flavor and more with other reasons (transportation, shelf life): it is a real loss.

Ciao Paz. You may be able to find cicerchia in NYC.

Hi Peggasus. I believe what you are referring to is a type of corn, so the answer is not, they are not the same.

Ciao Marta. E' un piatto che da' soddisfazione: mi piace attingere alla tradizione e rendere omaggio a cibi che hanno sostenuto le persone per secoli.


Interesting! I never came across these legumes... what is the taste like? Close to ceci or...

Simona Carini

Ciao Frank. You may be able to find cicerchie in a well-stocked store that carries Italian products. The taste reminds me of both ceci and lenticchie. Let me know if you find them.


Ecco la F di Foligno in tutto il suo splendore! Grazie per aver partecipato e continua a viaggiare con noi :-)


E come noterai la tua foto è stata selezionata come testimonial!!!


Simona Carini

Ciao Aiuolik e grazie: sono molto onorata :)

Deb in Hawaii

I have never seen cicerchie before. They do look very similar to chickpeas but i love their little lopsided shapes. ;-) The soup is gorgeous--especially in the picture with the cheese on top. Thank you for sharing it with Souper Sundays this week.

Simona Carini

Ciao Deb. I do too! I am glad you like the soup. Thanks for hosting: it's always a pleasure to contribute to Souper Sundays.

Pino Ferri

These pulses have lost popularity because they have some unwanted side effects. I seem to remember that they have to be cooked in a certain way and cannot be eaten all of the time. Typical ingredient of "cucina povera", I doubt very much that it would have been served with parmesan. Rather with some boiled wild chicory and a little raw olive oil
accompanied with some slices of stale bread.

Simona Carini

Dear Pino, thank you for stopping by and for your comment. In the second paragraph I discuss safe consumption and the post includes both the recommended method of preparing cicerchie and a warning about not eating the legume often. The addition of quadrucci e Parmigiano-Reggiano to the soup is personal and I don't claim otherwise. The original version was served with some of my homemade bread. Either way, the soup is excellent and I recommend it.

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