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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.
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.
The stone is a legume easy cooking, large, tasty and not very floury.
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.
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.