Cereal Grains

grains — rice — starchy — processed

HISTORY

Cereals are annual herbaceous plants that belong mainly to the family of the Poaceae, whose seeds are rich in starch.

The domestication of these plants represents the transition, for humanity, from the life of nomadic hunter to that of a sedentary farmer. Furthermore, they are the basis of our diet.

Cereals grains are widely spread throughout the world, and the origins of man-grown types are to be found in different regions of the planet: the autumn-winter Cereals come from the Fertile Crescent and then spread in all temperate areas, until the Polar Circle. Rice and Buckwheat appeared originally in the east, on the slopes of the Himalayan chain; Sorghum, Millet and Teff are native to Africa; Maize, Quinoa and Amaranth are born spontaneously in the Andean regions of South America and Central America.

Origin: IT
Size: 400 gr

HULLED OAT

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.

LOW FAT

SALT-FREE

LOW SUGARS

HIGH FIBRE

SOURCE OF PROTEIN

Origin: IT
Size: 400 gr

PEARLED FARRO

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.

LOW SATURATED FAT

LOW FAT

VERY LOW SALT

LOW SUGARS

HIGH FIBRE

SOURCE OF PROTEIN

Origin: IT
Size: 400 gr

PERLEAD BARLEY

Pearled barley is particularly suitable for preparing soups, creams and salads, but it can also be cooked as if it were a risotto. During cooking, this cereal tends to swell a lot, so it is very satisfying even if it contributes a few calories. Barley is rich in fibre, especially beta-glucans, which contribute to the maintenance of normal levels of cholesterol in the blood.

LOW FAT

SALT-FREE

LOW SATURATED FAT

SUGARS-FREE

HIGH FIBRE

Origin: IT
Size: 400 gr

POPCORN KERNELS

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.

LOW SATURATED FAT

VERY LOW SALT

LOW SUGARS

Origin: IT
Size: 400 gr

HULLED MILLET

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.

LOW FAT

LOW SATURATED FAT

LOW SUGARS

HIGH FIBRE

Origin: IT
Size: 400 gr

SORGHUM

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.

LOW SATURATED FAT

SALT FREE

LOW SUGARS

HIGH FIBRE

SOURCE OF PROTEIN

Origin: IT
Size: 250 gr

VENERE BLACK RICE

This wholegrain variety presents a rare black colour and a pleasantly aromatic flavour. An ancient legend tells that this rice was grown in China exclusively for the emperor and his court and that it was particularly appreciated for its nutritional and aphrodisiac properties – hence the legendary name, “Forbidden Rice”. In the kitchen, black rice is a perfect match for meat dishes, although the best combination would be with fish and shellfish dishes.

LOW SATURATED FAT

VERY LOW SALT

LOW FAT

LOW SUGARS

SOURCE OF PROTEIN

Origin: IT
Size: 400 gr

AROMATIC RICE

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.

LOW FAT

VERY LOW SALT

LOW SATURATED FAT

SUGARS-FREE

Origin: IT
Size: 400 gr

RIBE RICE

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.

LOW SATURED FAT

LOW FAT

VERY LOW SALT

SUGARS-FREE

Origin: IT
Size: 400 gr

RIBE BROWN RICE

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.

LOW FAT

SALT-FREE

LOW SATURATED FAT

LOW SUGARS

SOURCE OF FIBRE

Origin: IT (*NON EU)
Size: 400 gr

WHOLE GRAIN RED RICE

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.

LOW FAT

SALT-FREE

LOW SATURATED FAT

LOW SUGARS

HIGH FIBRES

Origin: EU/NON EU
Size: 400 gr

RICE BLEND

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

LOW FAT

VERY LOW SALT

LOW SATURATED FAT

LOW SUGARS

SOURCE OF FIBRE

SOURCE OF PROTEIN

Origin: NON EU
Size: 400 gr

HULLED BUCKWHEAT

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.

LOW SATURATED FAT

VERY LOW SALT

SUGARS-FREE

HIGH FIBRE

SOURCE OF PROTEIN

Origin: NON EU
Size: 250 gr

AMARANTH

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.

VERY LOW SALT

LOW SUGARS

HIGH FIBRE

SOURCE OF PROTEIN

Origin: NON EU
Size: 250 gr

WHITE QUINOA

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.

LOW SATURED FAT

VERY LOW SALT

LOW SUGARS

SOURCE OF PROTEIN

Origin: NON EU
Size: 250 gr

BLACK QUINOA

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.

LOW SATURATED FAT

VERY LOW SALT

HIGH FIBRE

SOURCE OF PROTEIN

Origin: NON EU
Size: 250 gr

RED QUINOA

Compared to white quinoa, the red variety has a richer and nuttier flavour and a crispier texture that makes it perfect for salads. Besides, red quinoa can maintain excellent consistency in cooking, making it ideal as an alternative to rice in more elaborate risotto recipes. It is also suitable in combination with legumes and vegetables, especially mushrooms and pumpkin, or with white meats, fish and shrimps.

LOW SATURATED FAT

VERY LOW SALT

HIGH FIBRE

SOURCE OF PROTEIN

Origin: NON EU
Size: 250 gr

TRI-COLOR QUINOA BLEND

The blend of the three quinoa varieties presents interesting colours and texture. Thanks to the peculiarities of each type, the quinoa mix is perfect to accompany salads, soups, meatballs and stews. All these dishes will have a unique, velvety and at the same time crunchy consistency.

LOW SATURATED FAT

VERY LOW SALT

HIGH FIBRE

SOURCE OF PROTEIN

Origin: NON EU
Size: 400 gr

BULGUR

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.

LOW SATURATED FAT

LOW FAT

SALT-FREE

LOW SUGARS

HIGH FIBRE

SOURCE OF PROTEIN

Origin: IT
Size: 400 gr

COUSCOUS

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.

LOW
SATURATED FAT

LOW FAT

SALT-FREE

LOW SUGARS

SOURCE OF FIBRE

SOURCE OF PROTEIN

Origin: IT
Size: 400 gr

WHOLE WHEAT COUSCOUS

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.

LOW SATURATED FAT

LOW FAT

SALT-FREE

LOW SUGARS

HIGH FIBRE

SOURCE OF PROTEIN

Origin: EU
Size: 250 gr

OAT BRAN

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.

LOW SATURATED FAT

LOW SALT

LOW SUGARS

HIGH FIBRE

SOURCE OF PROTEIN

Origin: EU
Size: 250 gr

OAT FLAKES

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.

LOW SATURATED FAT

SALT-FREE

LOW SUGARS

HIGH FIBRE

SOURCE OF PROTEIN

Origin: NON EU
Size: 250 gr

TEFF

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.

LOW SATURATED FAT

LOW FAT

SALT-FREE

LOW SUGARS

HIGH FIBRE

SOURCE OF PROTEIN

NUTRITIONAL FACTS

Cereals are low in sugar, rich in starch and have high fibre content. This particular composition gives cereals a low glycaemic index and a high satiety one, ideal in low-calorie diets, as well as the ability to regulate digestive and assimilated processes: fibre reduces the absorption of sugars and fats and promotes the regular activity of the intestine.

More nutritional properties of cereals are to be found in the presence of antioxidants, such as selenium, B vitamins, C, E, K and essential minerals such as zinc, calcium, silicon, iron, manganese, copper, calcium, potassium and magnesium.

Gluten is the protein that characterizes autumn-winter cereals and is also an allergen to which people are becoming more and more sensitive. Therefore, naturally, gluten-free grains are gaining market approval and are widely used as ingredients for products that were previously prepared only with wheat flour; in fact, gluten-free products are more digestible than traditional ones, even for those who are not intolerant.

Our cereal grains come exclusively from controlled supply chains, and the transformation processes of naturally gluten-free cereals take place in facilities where only gluten-free products are sorted, peeled and milled.

Among the Cereals, the fall-winter ones, such as Barley, Farro [Emmer] and Oat, but also the Millet, are cultivated in the dry soils of the central-southern regions; while Sorghum and Maize, are cultivated exclusively on irrigated land. Rice, on the other hand, requires particular conditions – located in the northern regions – that allow the culture to be submerged. Teff, Quinoa, Amaranth and Buckwheat are selected and imported from their respective countries of origin.

NORTH
— Rice
— Maize
— Sorghum
— Buckwheat

CENTER
— Wheat
— Buckwheat
— Farro
— Millet
— Barley

SOUTH
— Wheat
— Farro