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Masseria Giòsole has been farming in the Capuan territory for several centuries. For over twenty years the company has dedicated itself to the transformation of a portion of fruit and vegetables grown in canning.
Carnaroli rice chosen by the best chefs for their starred risotto. It absorbs the sauce with grace during cooking and releases its starch, enriching the dish with creaminess. Purest expression of the biodiversity of the local Ticino Park reserve.
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Pearl barley can perfectly replace pasta or rice in soups or salads; or be combined with legumes and other cereals.
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.
An ancient legume, newly rediscovered.
The Risina is a variety of cowpea (or dolichos) characterized by black eye missing
The stone is a legume easy cooking, large, tasty and not very floury.
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.
Made with durum wheat semolina, rolled and steamed. Contains gluten.
Cultivar of ancient origins, typical of the Sicilian province of Enna. The processing, which is still done entirely by hand, makes black lentil a true gastronomic rarity. We recommend it as a side dish for fish dishes.