16 other products in the same category:
It is compact when cooked, with very fine pasta and skin on the palate and with a unique and inimitable taste.For these characteristics, we suggest to consume it whole, and to use it for past and velvety, even though both are very valid in each version.
A versatile product, able to be a first course or ideal for enriching a salad, without forgetting soups, velvety
A particularly tasty taste and a thin skin that does not come off in cooking (as often happens with common chickpeas).
The stone is a legume easy cooking, large, tasty and not very floury.
Made with durum wheat semolina, rolled and steamed. Contains gluten.
Delicate and tender "meat", these beans from Central Italy (also called tondini) are perfect for soups, velvety and creams. The simple flavor makes them excellent to be enjoyed naturally, embellished with wild herbs or spices to taste.
Pearl barley can perfectly replace pasta or rice in soups or salads; or be combined with legumes and other cereals.
Cultivated in a protected area of the National Park of Sibillini Mountains, it is characterized by the small size of the seeds.
very consumed legume and is really a very versatile food, which can be the protagonist of first courses , it can enrich excellent salads such as the one with potatoes, or a delicious side dish, together with cereals span>
Little known bean but of great value and worthy of the best palates.The white coconut is a very tasty and thin-skinned bean, suitable for cooking in all the classic ways of beans (it is delicious with a small bird) and especially for velvety.
Rustic and natural flavor ingredient. It's called "wheat" but it's not a cereal! Perfect both for soups and in combination with a vegetable dish. We also recommend it in salads.