Among the traditional crops of Tuscany, the Cece Fiorentino holds a special place. This small heirloom chickpea has been cultivated in central Italy for centuries and is known for its delicate flavor, creamy texture and remarkable digestibility.
Unlike modern industrial varieties, Cece Fiorentino is a local heritage legume, historically grown in the hills between Florence, Siena and Arezzo. For generations it was part of the everyday rural diet, used in simple soups, stews and traditional Tuscan dishes.
At Maraviglia, this ancient chickpea has become the foundation of another tradition: fermentation.
A Heritage Ingredient from the Tuscan Countryside
Cece Fiorentino is smaller than most commercial chickpeas and has a thin, delicate skin. These characteristics make it particularly suitable for slow cooking and traditional preparations.
Like many heritage crops, it was once at risk of disappearing as agriculture shifted toward higher-yield industrial varieties. Today a small network of farmers continues to cultivate it, preserving both its agricultural value and its culinary heritage.
Using ingredients like Cece Fiorentino allows us to support local biodiversity and traditional agriculture in Tuscany.
From Chickpea to Fermented Condiments
At Maraviglia we use Cece Fiorentino as the base ingredient for our naturally fermented foods, including our estate-grown chickpea Miso and Tamari.
Fermentation is an ancient technique used across many cultures to transform simple ingredients into foods that are complex, nutritious and deeply flavorful.
By fermenting chickpeas with koji and sea salt, we create condiments inspired by traditional Japanese fermentation but rooted in Tuscan ingredients.
The result is a range of products that includes:
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chickpea miso
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chickpea tamari
These fermented foods develop their flavor slowly over time, creating rich umami notes and natural complexity.
Fermentation and Flavor
Traditional fermentation transforms legumes in remarkable ways.
During the fermentation process:
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proteins are broken down into amino acids
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complex flavors develop naturally
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the food becomes easier to digest
This is why fermented foods like miso and tamari have been valued for centuries in many culinary traditions.
Using Cece Fiorentino allows us to combine Tuscan agricultural heritage with the craft of fermentation, creating condiments that are both rooted in place and inspired by global traditions.
A Local Ingredient with a New Life
For us, fermentation is a way to extend the life of traditional ingredients and explore new culinary possibilities.
By working with Cece Fiorentino, we celebrate a humble legume that has nourished Tuscan communities for generations while transforming it into small-batch fermented condiments that can be used in many different ways in the kitchen.
It is one more way in which the land continues to shape what we produce.
By the Maraviglia Team
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About Maraviglia
Maraviglia is a regenerative olive farm in Tuscany producing early harvest organic extra virgin olive oil. The Maraviglia Journal shares insights about olive oil, regenerative farming and life on a small family farm in the Italian countryside.
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