Farina di Ceci is a flavorful gluten free chick pea flour milled in Ravenna, Italy by Molino Spadoni. High in protein, fiber, iron and a healthy dose of B viatmins, calcium, magnesium, folate, antioxidant mineral selenium, and potassium. What's not to love about this tasty flour? Perfect for cooking and baking.

Probably one of the most famous European dishes that requires chickpea flour would the famous pancake/flatbread know in Provence as Socca, in neighboring Liguria as Farinata. Second to that would be Panella, a classic Sicilian appetizer or side dish that uses chickpea flour and is cooked like polenta, chilled, cut and fried in olive oil. It is known as panissa or paniscia in Genoa. It can be cut into strips and fried, called panissette.

Chickpea flour, also called gram flour, garbanzo bean flour or besan, is especially popular in Middle Eastern and Indian cooking. Most well known uses are for making falafel, hummus, papadums and pakora.

• Farina di Ceci is a flavorful gluten free chick pea flour milled in Ravenna, Italy by Molino Spadoni.
• High in protein, fiber, iron and a healthy dose of B viatmins, calcium, magnesium, folate, antioxidant mineral selenium, and potassium.
• Perfect for cooking and baking.
• Perfect for making Socca, also known as Farinata.
• Use for making Panella.

Farina di Ceci is a flavorful gluten free chick pea flour milled in Ravenna, Italy by Molino Spadoni.Molino Zanone