Cereals and legumes
Italian cereals and legumes of great variety and enormous importance for nutrition and well-being.
An exclusive part of the Mediterranean diet and the added value of Italian cuisine, typical dishes are famous all over the world. Italian legumes, including a wide variety of beans, chickpeas but also cereals such as spelled and barley. They guarantee an enormous contribution to health, in terms of benefits, and are fully effective in each diet. We recommend daily use also for the properties of lowering cholesterol levels and reducing the risks of various cancers.
Albenghini beans, excellent both for flavoring rice salads and side dishes.
The Black Eye Beans are excellent for garnishing salads, risotto or for making excellent soups and soups.
Black chickpeas, with a slightly sweeter taste, are excellent substitutes for the classic smooth chickpeas, especially in soups.
Lamon beans are excellent for soups and soups. In the warmer seasons they can be an excellent reinforcement both to rice salads and to a fresh salad.
Borlottini beans are excellent for a soup in the cooler seasons or as a reinforcement in summer salads.
The split peas are excellent as side dishes, to prepare pasta dishes or for delicious rice salads.
The cannellini beans are perfect with salads and given their small size are relatively quick to cook.
A selection of our cereals and legumes, for a healthy diet and excellent in every season for your recipes.
Small white beans, have a thousand uses and excellent nutritional properties.
A typical Tuscan recipe, more precisely of Grosseto, makes it gnocchetti. But they can also more simply enrich a salad or soup.
The green lentils are excellent as a side dish to meat dishes, with soups or with a nice polenta.
Large lupins, excellent as an aperitif snack. But they can also be used for tasty soups.