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.
The chickpeas are harvested in August and are available dried year-round.
Acquaviva delle Fonti, Cassano delle Murge, Sant’Eramo in Colle Municipalities and surronders
Presidium supported by
Bari Chamber of Commerce
Via Maselli Campagna, 156
Acquaviva delle Fonti (Ba)
Tel. +39 080 7810977-339 1936517
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.