Chick peas and chickling vetch, both stalwarts of the kitchen garden, are rich in protein, fibre and potassium.

Thanks to these properties these crops have always been grown on Umbrian farms, also because they help to alternate the crop cycle and improve the quality of soil impoverished by wheat or barley. 

Chickling vetch is now being rediscovered thanks to the many organic farms which have re-introduced this crop.

Traditionally, chickling vetch is used in soups or as an accompaniment to sausages or pigs' feet. 


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