16 other products in the same category:
A mixture of grains and legumes that makes a simple and nutritious dish.
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.
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.
Lentils very small and tender. Scented and tasty. A versatile ingredient, it goes well with both meat and fish. Slow Food Presidium.
Cultivated in a protected area of the National Park of Sibillini Mountains, it is characterized by the small size of the seeds.
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.
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.
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.
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.
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 versatile product, able to be a first course or ideal for enriching a salad, without forgetting soups, velvety
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.