There are two varieties of chickpeas (Desi and Kabuli) used for cooking or baking. This producer needs no introduction in piemonte as they are the crème de la crème. If you think to buy Marino’s flour, that’s an excellent idea but be sure to look at their other products and especially the ceci (chickpeas in Italian) for baking breads or making panissa.
An old Ligurian recipe, from the days when poverty was endemic and people of necessity turned frugality into an art. It calls for chickpea flour, which you can make at home if need be, by grinding dry chickpeas to a powder.
Depending upon where you are, Panissa can be different things. In Liguria it’s a chickpeas puree. In Northern Piemonte, on the other hand, it’s a peasant dish made with rice and or beans.
Categories: Life Cycles