16 other products in the same category:
Pearl barley can perfectly replace pasta or rice in soups or salads; or be combined with legumes and other cereals.
A versatile product, capable of being a first course or ideal for enriching a salad, without forgetting soups and velvety.
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.
very consumed legume and is really a very versatile food, which can be the protagonist of first courses , it can enrich excellent salads such as the one with potatoes, or a delicious side dish, together with cereals span>
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.
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.
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.
Made with durum wheat semolina, rolled and steamed. Contains gluten.