Pasta with black chickpea flour, legume pasta is dedicated to that natural diet for its nutritional qualities and also because it brings to the table a tasty alternative to the "usual" pasta.
Pasta with flour of Lentils, legume pasta is dedicated to that natural diet for its nutritional qualities and also because it brings to the table a tasty alternative to the "usual" pasta.
Old Sicilian Pasta Wheat Wholegrain it is produced by hand with stone-ground flour at low temperatures.Drawing to the bronze guarantees to the pasta a rough surface and rippled, typical of homemade pasta,able to to hold back sauces and condiments and to enhance its flavor.
The Margherito or called Bidì is an ancient Sicilian wheat one of the properties of this wheat is very low gluten index are therefore very digestible. The Margherito wheat is part of the 52 species of ancient wheat Sicilian and genetic heritage, belonging to the Mediterranean biodiversity and fruit of the selection made by the farmers in nine thousand...
Sicilian borlotti beans have been known and cultivated since ancient times, widespread in Italy and used for the preparation of countless dishes. The borlotto bean is considered a high-fiber and healthy food, and can replace meat due to its high protein intake.
Cannellini beans are ideal for soups, purées and broths, beans are a balanced food, cholesterol-free and particularly rich in proteins.
Thechickpeas Pascià are a particular variety of chickpeas and come from Sicily. They are extremely protein-rich and rich in essential nutrients. It is a particularly tasty variety, perfect for soups and soups.
The giant lentil has a sweet taste and a pleasant herbaceous and forest scent. It stands out for its intense and persistent aroma on the nose, with a delicate and highly aromatic taste compared to other varieties of lentils on the market.