16 other products in the same category:
Lentils very small and tender. Scented and tasty. A versatile ingredient, it goes well with both meat and fish. Slow Food Presidium.
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.
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.
A versatile product, capable of being a first course or ideal for enriching a salad, without forgetting soups and velvety.
A mixture of grains and legumes that makes a simple and nutritious dish.
A versatile product, able to be a first course or ideal for enriching a salad, without forgetting soups, velvety
Particular variety with a strong flavor and a beautiful black color. This chickpea is perfect for soups and creams, thanks to the velvety texture. Excellent with fish.
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.
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 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.