Murgia Carsica Black Chickpea

Slow Food Presidium

Italy

Puglia

Legumes

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Murgia Carsica Black Chickpea

Black chickpeas have long been grown in the Murgia Carsica, the southern part of the Murgia around Bari, characterized by karst formations and caves. The sandy soil is particularly suited to growing onions and legumes. The chickpea is small and very dark, with a wrinkled and a hooked shape. It was already being cultivated in the 19th century, when it was consumed especially by rural families, serving as an excellent supplement to a diet that was otherwise low in protein. The chickpeas were particularly recommended for women who were about to give birth.
Until the 1950s, the black chickpeas were still commonly eaten, but then their cultivation fell following the introduction of more profitable crops, like olives and grapes. Many agricultural areas were built up and legumes with much shorter cooking times arrived on the market.

Season

The chickpeas are harvested in August and are available dried year-round.

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Over time the cultivation of the Murgia chickpeas is slowly disappearing, allowing industrialized production to take an ever-larger share of the market: the farmers become specialized factory workers, and all the local, traditional varieties are at risk. The only ones remaining are those which are profitable: the olive groves and vineyards. In recent years, however, small productions like lentils, onions and chickpeas have shown signs of a comeback. The farmers in the Slow Food Presidium have started producing the Murgia Carscia black chickpeas again, using techniques of organic farming.

Production area
Acquaviva delle Fonti, Cassano delle Murge, Sant’Eramo in Colle Municipalities and surronders

Presidium supported by
Bari Chamber of Commerce
Associazione La Vera Cipolla di Acquaviva
Via Maselli Campagna, 156
Acquaviva delle Fonti (Ba)
Tel. +39 080 7810977-339 1936517
abrusciserv@libero.it


The association brings together black chickpea growers Sebastiano Capozzo, Giacomo Palmirotta, Anna Iannone, Riccardo Francesco Lovecchio, Giovanni Valentino, Stefano Castellaneta, Vito Giovanni Fraccascia and Giuseppe Valentino.
Slow Food Presidium Producers’ Coordinator
Vito Abrusci
Tel. +39 339 1936517
abrusciserv@libero.it

Slow Food Presidium Coordinator
Angelo Nardulli
Tel. +39 328 2841024
angelo.nardulli@gmail.com
Over time the cultivation of the Murgia chickpeas is slowly disappearing, allowing industrialized production to take an ever-larger share of the market: the farmers become specialized factory workers, and all the local, traditional varieties are at risk. The only ones remaining are those which are profitable: the olive groves and vineyards. In recent years, however, small productions like lentils, onions and chickpeas have shown signs of a comeback. The farmers in the Slow Food Presidium have started producing the Murgia Carscia black chickpeas again, using techniques of organic farming.

Production area
Acquaviva delle Fonti, Cassano delle Murge, Sant’Eramo in Colle Municipalities and surronders

Presidium supported by
Bari Chamber of Commerce
Associazione La Vera Cipolla di Acquaviva
Via Maselli Campagna, 156
Acquaviva delle Fonti (Ba)
Tel. +39 080 7810977-339 1936517
abrusciserv@libero.it


The association brings together black chickpea growers Sebastiano Capozzo, Giacomo Palmirotta, Anna Iannone, Riccardo Francesco Lovecchio, Giovanni Valentino, Stefano Castellaneta, Vito Giovanni Fraccascia and Giuseppe Valentino.
Slow Food Presidium Producers’ Coordinator
Vito Abrusci
Tel. +39 339 1936517
abrusciserv@libero.it

Slow Food Presidium Coordinator
Angelo Nardulli
Tel. +39 328 2841024
angelo.nardulli@gmail.com

Territory

StateItaly
RegionPuglia

Other info

CategoriesLegumes