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Tuna eggs, salted, dried, ground and vacuum packed.
Ambitious cheese with a refined flavor that combines the traditional lactic sense of the Maremma sheep's cheese with the harmonic freshness of the Genoese pesto of Rossi 1947, added in purity immediately after the curd has broken.
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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.
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.
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.
The stone is a legume easy cooking, large, tasty and not very floury.
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.
Pearl barley can perfectly replace pasta or rice in soups or salads; or be combined with legumes and other cereals.
A particularly tasty taste and a thin skin that does not come off in cooking (as often happens with common chickpeas).