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Cereals & Legumes
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Podere Pereto
The Zolfino bean is part of the ancient varieties. It has the yellow color of sulfur and is also locally called "butter bean" because it melts in the mouth. It comes from the Valdarno and from the Pratomagno, province of Arezzo. It is small (dwarf variety), round, characterized by a very thin skin, which makes this bean more digestible and well accepted even by those who do not tolerate legumes. Unique in taste and consistency, delicious as a side dish.
€ 15,10
Az. Agr. Marco Giorgi
"Rosso di Lucca" comes in different shades of red with streaks ranging from burgundy to blackish. The skin is firm, the paste is soft and the flavor is intense. Grown in the municipalities of Lucca, Capannori, and Porcari.
The cooking time is about two hours with a previous soak of at least 12 hours.
The "Rosso di Lucca" Red Bean is particularly suitable for the preparation of puree and soups.
The cooking time is about two hours with a previous soak of at least 12 hours.
The "Rosso di Lucca" Red Bean is particularly suitable for the preparation of puree and soups.
€ 6,30
Podere Pereto
Pearl emmer soup, hulled lentils, and hulled millet, and can be cooked without soaking.
Recipe for 4 people:
Pour 200 grams of emmer soup into about 2 litres of cold and salted-to-taste water, add a glass of white wine, and generously chopped carrot, celery, and onion. Cook for 40 minutes and serve with a drizzle of extra virgin olive oil and grated aged cheese. For the richer soup, add potato in small pieces or in a sprig of spinach at the beginning of cooking.
Recipe for 4 people:
Pour 200 grams of emmer soup into about 2 litres of cold and salted-to-taste water, add a glass of white wine, and generously chopped carrot, celery, and onion. Cook for 40 minutes and serve with a drizzle of extra virgin olive oil and grated aged cheese. For the richer soup, add potato in small pieces or in a sprig of spinach at the beginning of cooking.
€ 4,10
Lunica
Precious, delicious and energetic fruits, chestnuts are an important source of protein, carbohydrates, and potassium. This flour comes from the finest qualities using a traditional grinding method with natural stones. The light hazelnut-coloured flour with a sweet and delicate flavour is an ingredient that brings us back to the tradition of Tuscan desserts, perfect for the preparation of "Castagnaccio" and other sweets such as creams, pancakes, and puddings.
€ 7,90
Podere Pereto
Farzotto is prepared with barley and spelled combined with selected and dried vegetables. Easy to prepare: just open the bag and add a liter of water. It is boiled for 35 minutes and an excellent first course is ready. It goes well with butter and parmesan or extra virgin olive oil and chopped rosemary. Simple and original!
€ 4,90
Podere Pereto
Recovery of an ancient variety of legumes very similar to chickpeas with the highest protein content. Chickpea puree is a ready-to-use version: by heating without adding water, create quenelles as a side dish for your meat or fish-based main courses, add a little water and use it as a base for a vegetable dish, or add more water or consommé as a cream soup. You will have a healthy, light, rich in protein dish in record time!
€ 5,60
Morelli
100% Red Lentil pasta. An alternative to classic pasta, rich in flavor and protein charge.
€ 4,70
Agricoltori Custodi
These small lentils grow in one of the most evocative areas of Tuscany, of Crete. It has a very tasty semi-flavour and is very rich in iron and proteins.
We advise you to soak them for at least 4 hours, rinse them, and put them on the fire in cold water, cooking for about 40 minutes, adding salt at the end of cooking.
Excellent with a drizzle of raw extra virgin olive oil, saffron, grated pecorino cheese, or stewed with tomato and vegetables, or the perfect ingredient for any soup.
We advise you to soak them for at least 4 hours, rinse them, and put them on the fire in cold water, cooking for about 40 minutes, adding salt at the end of cooking.
Excellent with a drizzle of raw extra virgin olive oil, saffron, grated pecorino cheese, or stewed with tomato and vegetables, or the perfect ingredient for any soup.
€ 4,60
Podere Pereto
Leak Orzotto is prepared with barley combined with selected and dried vegetables. Easy to prepare: just open the bag and add a liter of cold salted water. It is boiled for 35 minutes, stir frequently during cooking, and an excellent first course is ready. Perfect seasoning is with a knob of butter and about 80 g of gorgonzola, or another blue cheese. As a wine pairing, choose an Alsace Gewurztraminer to accompany this recipe, or another Gewurztraminer not very young and quite complex. Simple and original!
€ 4,90
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