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It is from England and is currently the absolute favorite of chefs worldwide. The unique feature of Maldon salt lies in the fact that present in thin flakes in the form of tiny pyramids, a truly unique crunchy.
Cloves of garlic Vessalico great to be eaten in salads, to accompany aperitifs or to be consumed in everyday dishes thanks to the high digestibility of this variety of garlic.
A great classic of the Valtellina to "tan" with butter and cheese. Quick preparation, ready in 5 minutes!
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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.
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.
The stone is a legume easy cooking, large, tasty and not very floury.
A particularly tasty taste and a thin skin that does not come off in cooking (as often happens with common chickpeas).
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.
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 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.
Cultivated in a protected area of the National Park of Sibillini Mountains, it is characterized by the small size of the seeds.
Pearl barley can perfectly replace pasta or rice in soups or salads; or be combined with legumes and other cereals.
Made with durum wheat semolina, rolled and steamed. Contains gluten.