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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>
A particularly tasty taste and a thin skin that does not come off in cooking (as often happens with common chickpeas).
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
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.
Famous for the creaminess of their pulp and delicate flavor, corona beans are recognized for their size and ivory white color. You can choose them for many of your recipes, being suitable both for cooking in soup and for being served with salad.
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.
It is consumed both minced, obtaining a flour which is used to make a polenta with a marked taste, tending towards bitterness called "farrocchiata"; both whole, like normal peas: as a soup with pasta (or rice), as a side dish (with meat or fish) or as a puree and in all other ways in which the culinary tradition and the imagination of the cooks are expressed.
The stone is a legume easy cooking, large, tasty and not very floury.