Legumes

dried – boiled

HISTORY

The Legumes are annual herbaceous plants belonging to the Fabaceae family, whose seeds are rich in proteins.

Legumes have always been a primary source of sustenance for humanity given its widespread use: Beans of the genus Phaseolus come mainly from Central America, while those of the genus Vigna originate both in the Mediterranean and in the Asian regions. Broad beans, Peas, Chickpeas and Lentils, on the other hand, have been cultivated since ancient times in the area of the Fertile Crescent to spread rapidly throughout the Mediterranean basin; finally, Soybeans, Mungo Beans and Azuki have their origins in the Far East.

Origin: IT
Size: 400 gr

CHICKPEAS

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.

LOW SATURATED FAT

VERY LOW SALT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: IT
Size: 400 gr

HULLED CHICKPEAS

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.

LOW SATURATED FAT

VERY LOW SALT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: IT
Size: 400 gr

BLACK CHICKPEAS

Characterised by the black colour, a more intense taste and consistency always al dente, this variety of chickpeas needs longer cooking and soaking times than the classic chickpeas. However, a beautiful presentation of the dishes and the enchanting taste of this delicacy will amply reward efforts in the kitchen.

LOW SATURATED FAT

VERY LOW SALT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: IT
Size: 400 gr

LENTILS

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.

LOW SATURATED FAT

LOW FAT

VERY LOW SALT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: IT
Size: 400 gr

HULLED YELLOW LENTILS

The hulled yellow lentil is processed from green seed varieties. Thanks to the lower fibre content compared to the whole lentil, it is a perfect option for those suffering from swelling. In the kitchen, it is excellent for preparing creams and exotic dishes.

LOW FAT

VERY LOW SALT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: NON EU
Size: 400 gr

HULLED RED LENTILS

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.

LOW SATURATED FAT

VERY LOW SALT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: IT
Size: 400 gr

BROWN LENTILS

Typical of the eastern Mediterranean islands, this variety has quickly adapted to different Italian lands and – thanks to its rusticity – has been successfully cultivated by our farmers. Characterised by a strong taste, it goes very well with exotic dishes, in particular with the recipes of Middle Eastern or Asian cuisine.

LOW SATURATED FAT

VERY LOW SALT

LOW FAT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: IT
Size: 400 gr

GREEN LENTILS

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.

LOW FAT

VERY LOW SALT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: IT
Size: 400 gr

HULLED CHICKLING

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.

LOW SATURATED FAT

VERY LOW SALT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: IT
Size: 400 gr

HULLED GREEN PEAS

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.

LOW FAT

VERY LOW SALT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: IT
Size: 400 gr

SOYBEAN

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.

VERY LOW SALT

HIGH FIBRE

HIGH PROTEIN

Origin: IT
Size: 400 gr

BLACK-EYED PEAS

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.

LOW FAT

VERY LOW SALT

LOW SATURATED FAT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: IT
Size: 400 gr

BORLOTTI BEANS

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.

LOW SATURATED FAT

LOW FAT

VERY LOW SALT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: IT
Size: 400 gr

CANNELLINI BEANS

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.

LOW FAT

VERY LOW SALT

LOW SATURATED FAT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: NON EU
Size: 400 gr

BLACK BEANS

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.

LOW FAT

VERY LOW SALT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: NON EU
Size: 400 gr

RED BEANS

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.

LOW FAT

VERY LOW SALT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: NON EU
Size: 400 gr

MUNG BEANS

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.

LOW SATURATED FAT

LOW FAT

VERY LOW SALT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: NON EU
Size: 400 gr

AZUKI BEANS

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.

LOW SATURATED FAT

LOW FAT

VERY LOW SALT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: IT
Size: 300 gr

BOILED CHICKPEAS

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

SATURATED FAT-FREE

LOW FAT

LOW SUGARS

SOURCE OF FIBRE

HIGH PROTEIN

Origin: IT
Size: 300 gr

BORLOTTI BEANS

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

LOW SATURATED FAT

LOW FAT

LOW SUGARS

SOURCE OF FIBRE

HIGH PROTEIN

Origine: IT
Formato: 300 gr

CANNELLINI BEANS

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

LOW FAT

SATURATED FAT-FREE

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: IT
Size: 300 gr

LENTILS BRAISED IN TOMATO

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)

SATURATED FAT-FREE

LOW FAT

LOW SUGARS

SOURCE OF FIBRE

HIGH PROTEIN

Origin: IT
Size: 300 gr

LEGUME SOUP

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)

LOW SATURATED FAT

LOW FAT

LOW SUGARS

SOURCE OF FIBRE

SOURCE OF PROTEIN

Origin: IT
Size: 270 gr

FAGIOLI ALL'UCCELLETTO

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)

LOW SATURATED FAT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

NUTRITIONAL FACTS

Legumes are naturally gluten-free and high in protein, which is why they are often present in vegetarian and gluten-free diets; besides, the low fat and sugar content makes them particularly suitable for low-calorie diets.

Their nutritional properties include the presence of antioxidants, B vitamins, C, E, PP and essential minerals such as iron, manganese, copper, calcium, potassium and magnesium.

Finally, besides being fundamental in the regulation of digestive functions, Legumes are rich in fibres, which contribute to the control of cholesterol and glucose levels in the blood. Hulled Legumes contain less fibre are lighter to digest and faster to cook.

Our legumes come exclusively from controlled supply chains, and, those cultivated in Italy, are exclusively produce by the farms with which we maintain direct collaboration.

Legumes, especially in organic farming, represent fundamental crop rotations since they fix the nitrogen in the air in the soil, thus increasing soil fertility.

The processes of transformation of Legumes take place in facilities where only gluten-free products are selected, peeled and milled.

NORTH
— Borlotti Beans
— Cannellini Beans
— Black Eyed Beans
— Soybeans

CENTER
— Chickpeas
— Lentils
— Cicerchia
— Green Peas
— Beans
— Soybeans

SOUTH
— Chickpeas
— Lentils
— Cicerchie
— Green Peas