Cereal Grains

Oats grains or peeled oats can be used in combination with seasonal vegetables and legumes, for winter soups, cold salads and vegetable balls preparation. Oats main feature is the presence of “avenin”, an alkaloid that has tonic, energetic and balancing effects on the nervous system and stimulates the function of the thyroid.

In order to make Farro more digestible and faster to cook, the hulled product is further processed by removing the outermost part of the grains.The pearled version tends to remain a bit softer after cooking, making it a very versatile match for vegetables, fish or meat. It can also be used as an alternative to rice in timbales, supplì, cold salads or simply seasoned with a drizzle of olive oil and some spice of your choice.

This old variety of corn, especially suitable for the preparation of popcorn, is characterized by a small, round and vitreous appearance. To guarantee a product 100% GMO-free, we select our seeds with extreme care and analyze them regularly.

In Italy, millet has been widely consumed, especially in the northern regions, where, before the introduction of corn, they use it in the original recipe of polenta. Thanks to its very delicate taste, millet is suitable for a multitude of preparations in the kitchen, with both sweet and savoury flavours. It is a delicious option for veggie meatballs, croquettes, pies, stews or soups, and it is excellent in salads combined with vegetables, cheese and dried fruit.

Highly digestible and easily assimilable, sorghum is also rich in mineral salts, B vitamins and natural antioxidants. Sorghum is naturally gluten-free, the reason for which it is particularly suitable for celiac diets. In the kitchen, is a great ingredient to add to soups, stews, salads, vegetable balls and is also an alternative to couscous in the preparation of exotic dishes.

Very similar to basmati rice in appearance and flavor, it has a distinctive aroma reminiscent of the crust of freshly baked bread. To accentuate its fragrance to the maximum it is possible to cook it with the “pilaf” system and accompany it with vegetable, fish or meat dishes. It is also excellent for preparing cold salads.

The variety of rice Ribe is famous for its versatility and resistance to cooking. In general, rice is the food base of more than half of the human population, as it is characterized by high digestibility, is naturally gluten and perfect for endless uses in the kitchen.

Brown rice is one of natural cooking’s main ingredients; hulled grain contains bran and germ that are full of unsaturated fatty acids, vitamins, mineral salts and fibre. Brown rice also presents great culinary versatility, excellent with meat and cheese, it also goes well with vegetables and legumes, making it perfect for side dishes, soups and salads.

Often referred to as to “wild” because it grows spontaneously on lands characterized by clayey soil, this colourful and versatile rice variety presents an aromatic and delicate bouquet. Perfect with fresh or cooked vegetables and light condiments, it is a great ingredient to add to velvety or cereal soups, hot pies, rice salads and even desserts.

Three varieties of rice, different in colour, flavour and aroma come together, creating this unique rice triptych: the ideal option for the preparation of creative and healthy recipes.

70% Riso aromatico bianco, 15% Riso rosso integrale, 15% Riso nero selvatico

A very balanced food with high satiety index, Buckwheat stands out from the common cereals for the high biological value of its proteins. Being gluten-free, Buckwheat is easily digestible and also suitable for those affected by intolerances or celiac disease. This cereal also presents a very low glycemic index and a high level of bioavailability; this latter allows using all the nutrients that buckwheat contains. In the kitchen, Buckwheat is a valid alternative to rice in cold salads or combined with vegetables and an excellent ingredient to add to winter soups.

Completely gluten-free, Amaranth is particularly suitable for those affected by the celiac disease; moreover, thanks to the quantity of high-quality organic proteins, Amaranth is a great ingredient to be integrated into any vegetarian or vegan diet. In the kitchen, Amaranth is best suitable for preparing soups, croquettes, sweet or savoury puddings and energy bars.

Called by the Incas “chisiya mama” – which in the Quechua language means “mother of all seeds” – quinoa is one of the best foods to integrate into a vegetarian or vegan diet, and for those allergic or intolerant to gluten. Furthermore represents a complete source of high biological value proteins with an exceptionally well-balanced profile of essential amino acids.

The black quinoa variety is the wildest: the grains – particularly small and crispy – give off a distinctive aroma and, compared to the white type, have a more aromatic flavour. The black quinoa lends itself to many different preparations, both sweet and salty, such as meatballs, salads and soups, but it can also be integrated into the dough mixed with flour to add a touch of colour to bread and baked goods.

Obtained from the processing of durum wheat, Bulgur (or “broken wheat”) is an ancient food, originally from Turkey and very present in Middle Eastern cuisine. In addition to the preparation of the classic tabulé, it is perfect for soups and creams, but also for cold dishes such as salads or as an accompaniment to other preparations.

Couscous is a speciality of North Africa, whose name in Arabic – كسكس [kuskus] – means “food”. It is obtained by mixing the durum wheat semolina with water and working it to create small granules to be steamed. Couscous is an excellent aliment from the nutritional point of view and a versatile option in the kitchen that can accompany many different recipes.

The whole meal couscous guarantees a low glycemic index and a high satiety index, which makes it ideal in low-calorie diets. Also, thanks to the high fibre content, it helps to regulate the digestive and assimilation processes. Compared with semolina couscous, this variety is characterized by a stronger flavour.

During the milling process, the raw flour is sifted to separate the coarser fraction, called bran, resulting from crushing of the outermost layer of the caryopsis. For this reason, the bran is extremely rich in fibres and minerals. Thanks to its satiating properties, oat bran is particularly suitable for slimming diets. In the kitchen, it is excellent in combination with low-fat yoghurt, in milk or used for the dough of bread, pizza, mashed potatoes and crêpes.

The production of oat flakes consists of different steps: first, the whole grains are steamed to soften, then rolled through roller flats to flatten them, and finally pushed through a stream of air to dry the oats. Generally used for breakfast, oat flakes are often the main ingredient of muesli or can be cooked to make porridge. Finally, whole or ground oat flakes are an excellent ingredient for the preparation of croquettes and vegetable burger, and also for the breading.

Teff is a gluten-free cereal that provides a good supply of proteins of high biological value, complex carbohydrates, minerals and vitamins. In the kitchen, Teff is considered an excellent thickener for soups and stews and is delicious in combination with legumes, especially beans and chickpeas or with Tofu.