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From the popular tradition a simple but tasty dish, made of chickpea flour. Cooked like polenta, cooled and cut into diamonds, it is a hearty dish, tasty and cheap.


Pour the chickpea flour into a pot, in already hot, but not boiling water, stirring well. Cook as the polenta stirring continuously with a wooden spoon for about an hour. Then let cool in various forms: the most classic is that of the holster. 

You can eat sautéed, fried or as it is, seasoned with raw onions or simply with oil, vinegar and black pepper, and still browned with onions cut into slices.


  • 500 grams chickpea flour 
  • 2.5 litres of water
  • salt
  • extra virgin olive oil

Typical product: