16 other products in the same category:
The stone is a legume easy cooking, large, tasty and not very floury.
A versatile product, capable of being a first course or ideal for enriching a salad, without forgetting soups and 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.
A particularly tasty taste and a thin skin that does not come off in cooking (as often happens with common chickpeas).
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>
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.
Pearl barley can perfectly replace pasta or rice in soups or salads; or be combined with legumes and other cereals.
Excellent proposal for those looking for an ingredient that knows how to combine the nutritional qualities of a whole grain with easy cooking. It does not require soaking and is ideal for soups and to accompany vegetables.
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.