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Made with durum wheat semolina, rolled and steamed. Contains gluten.
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.
Cultivated in a protected area of the National Park of Sibillini Mountains, it is characterized by the small size of the seeds.
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.
A particularly tasty taste and a thin skin that does not come off in cooking (as often happens with common chickpeas).
The stone is a legume easy cooking, large, tasty and not very floury.
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.
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.