Legumes

These chickpeas are a particularly nutritious and versatile food perfect for dishes such as salads, soups, stews, and pasta recipes or just plain flavoured with a drizzle of oil and a few sprigs of rosemary.

Characterised by a more delicate flavour than the whole chickpea, they are particularly suitable to accompany soups and pasta or to be transformed into creams and purées. The cooking time varies from 40 to 60 minutes, depending on the desired consistency; you can save some time by a short pre-cooking soak, about half an hour.

Typical of the central Apennines, the seeds of this lentil are small, mottled in colour, ranging from dark green to pink, and present unique streaks. The composition of the land where grown confers them a quick cooking and excellent organoleptic characteristics. Very popular in the kitchen, these lentils remain whole during preparation and have a delicate taste.

The brown lentil is further processed to obtain the hulled red lentil. Compared to the whole lentil it is less rich in fibre. Therefore it is a perfect choice for those suffering from swelling. In the kitchen, it is excellent for preparing creams and exotic dishes.

This variety of lentils is typical of the Tavoliere delle Puglie and Murge areas but also cultivated throughout Southern Italy. Characterised by a seed of large calibre and flattened shape, it has a rather delicate and aromatic taste.

The hulled Cicerchia cooks much quicker than the whole grain and tends to soften during cooking. Therefore, it lends itself perfectly to the preparation of creams, purées and veloutés. In the various Central-Southern regions of Italy, Cicerchia is mainly used in traditional dishes, such as soups and stews.

Characterised by a unique taste, they are particularly suitable to accompany soups and pasta or to be blended into creams and purées. Moreover, they are perfect for the preparation of vegetable hamburgers and flans. The cooking time varies from 40 to 60 minutes, depending on the desired consistency; you can save some time by a short pre-cooking soak, about half an hour.

The nutritional profile of soy is even richer than other legumes. This legume has a complete framework of amino acids and a high content of unsaturated fats, as well as the presence of isoflavones, useful elements to control the level of cholesterol in the blood. In the kitchen, soy can be used for the preparation of soups, salads and typical dishes of the oriental tradition such as Tempé.

Originating from the Mediterranean regions, in Italy they can be considered the real traditional beans, as they were cultivated already by the Italic peoples before the Roman Empire. Characterised by the light colour of the skin and the small black eye, they have a very delicate taste. They are excellent in soups or just boiled and seasoned with a drizzle of olive oil.

Arrived in Europe from the Americas after Colombo expeditions, Borlotti beans are now considered a typical product of Piedmont. Characterized by a creamy colour with reddish streaks, its full flavour and robust consistency combine perfectly with pasta and rice and also with salads.

Originally from Argentina, but now grown in Italy for several centuries, Cannellini beans are entirely white and have an elongated shape. The soils reserved for them in the Italian regions confers to this variety its delicate flavour and consistency, characteristics that make it ideal for both cold and hot salads and soups and veloutés.

Characterised by the small size and almost round shape, these beans have a black shell with a little white eye. This variety presents a delicious spicy flavour that is well suited to rice dishes accompanied by spicy sauces. Also, they can be used in traditional Creole dishes such as Moros y Cristianos and Feijoada.

They are amaranth reddish beans of medium-large calibre and elongated shape. During cooking, the outer part of the bean remains crispy, while the inside tends to become more floury; for this reason, this variety is super popular in the kitchen. Besides, they are a common ingredient of the traditional Mexican cuisine in typical dishes such as enchiladas and burritos.

Green Mung beans, originating in India, have found widespread throughout Asia, where, for millennia, have been both an excellent ingredient in the kitchen and an effective natural detoxifier. They are excellent for enriching grain soups and preparing oriental dishes.

Red Azuki beans – from Japanese小豆 – are native to eastern Asia where have been cultivated since prehistoric times. Currently, they represent the most consumed legume after soy in the regions of East Asia, especially in China.

Boiled chickpeas are a valid alternative to the dry grains, useful for all those who have little time to devote themselves to cooking, but don’t want to give up the quality of raw materials. This product can be used as it is, simply seasoned with a little oil and spices to taste, or as an ingredient in all the preparations that require chickpeas.

Ingredienti: 73% chickpeas, water, salt
— Natural

Boiled Borlotti beans are a valid alternative to the dry grains, useful for all those who have little time to devote themselves to cooking, but don’t want to give up the quality of raw materials. This product can be used as it is, simply seasoned with a little oil and spices to taste, or as an ingredient in all the preparations that require Borlotti beans.

Ingredienti: 67% borlotti beans, water, salt, lemon juice
— Natural

Boiled Cannellini beans are a valid alternative to the dry grains, useful for all those who have little time to devote themselves to cooking, but don’t want to give up the quality of raw materials. This product can be used as it is, simply seasoned with a little oil and spices to taste, or as an ingredient in all the preparations that require Cannellini beans.

Ingredienti: 75% cannellini beans, water, salt
— Natural

The origins of the recipe for this soup are to be found in Umbria, a region in which lentils have been, for centuries, the primary source of protein in the diet of peasant families. Due to the simplicity and widespread of its ingredients, this recipe has always been considered a “poor dish” even if this definition pays little honour to the delicious flavour of the dish.

Ingredienti: 46% Lentils*, 30% Tomato*, Onion*, Water, Oil EVO*, salt, pepper*, laurel*. (*Biological)

This legume soup is a great classic of Italian cuisine: a very nutritious dish, but also tasty. This product can be used simply heated as it is or added to as a condiment for pasta, rice or other cereal grains.

Ingredienti: 39% Chickpeas*, 6% Lentils* , 5% Cannellini beans*, Water, Carrot*, Onion*, Celery*, salt, vegetable broth*(salt, estratto di lievito*, rice flour*, olio di semi di girasole*, onion*, carrot*, celery*, spices*). (*biological)

This soup is typical of the Tuscan traditional gastronomy and is characterized by ancient flavours and robust ingredients. The “fagioli all’uccelletto” is a delicious and substantial vegetarian dish, which was served in ancient times to accompany meat or game..

Ingredienti: 45% Cannellini beans*, 30% Tomato*, Onion*, Oil EVO*, Laurel*, Salt. (*Biological)