16 other products in the same category:
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.
The stone is a legume easy cooking, large, tasty and not very floury.
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.
A particularly tasty taste and a thin skin that does not come off in cooking (as often happens with common chickpeas).
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.
Made with durum wheat semolina, rolled and steamed. Contains gluten.
Pearl barley can perfectly replace pasta or rice in soups or salads; or be combined with legumes and other cereals.
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.