Cereals & Legumes
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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
Podere Pereto
Recovery of an ancient variety of chickpeas from central-southern Italy, it has a thick peel and has a much more marked taste than the other chickpeas. We recommend soaking for at least 24 hours changing the water, followed by washing in running water. The chickpeas must then be placed in abundant cold water, without salt, but, if desired, with 2 bay leaves or kombu seaweed and brought to a boil over low heat. Add salt to the boil and cook for about 2 hours. Preparation takes time but it's worth.
€ 4,90
Az. Agr. Marco Giorgi
"Cannellino di San Ginese e Sant'Alessio" is a white bean ecotype with greyish veins, smaller than the common Cannellino bean, almost absent in the mouth, soft texture, and delicate flavor. Cultivated in the Plain of Lucca and in the neighboring territories.
The cooking time is about two hours with a previous soak of at least 12 hours.
Recommended pairing: with white meats, aromatic herbs, or fish.
The cooking time is about two hours with a previous soak of at least 12 hours.
Recommended pairing: with white meats, aromatic herbs, or fish.
€ 6,90
Agricoltori Custodi
An ancient variety of bean, mainly hand-picked, with an intense flavor and a very fine skin, therefore extremely digestible.
It is suitable for all preparations, especially suitable for soups, and as an ingredient for the recipe of Ribollita.
It should be cooked over very low heat for about 50 minutes after soaking for at least 12 hours.
You can also enjoy it simply with a drizzle of raw extra-virgin olive oil and fresh black pepper, or heated in a pan with a drizzle of EVO oil, a clove of garlic, and a sprig of rosemary.
It is suitable for all preparations, especially suitable for soups, and as an ingredient for the recipe of Ribollita.
It should be cooked over very low heat for about 50 minutes after soaking for at least 12 hours.
You can also enjoy it simply with a drizzle of raw extra-virgin olive oil and fresh black pepper, or heated in a pan with a drizzle of EVO oil, a clove of garlic, and a sprig of rosemary.
€ 7,90
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
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
Einkorn, millet, and decorticated peas. Einkorn soup can be cooked without soaking.
Recipe for four people:
Pour 200 grams of soup into about 2 litres of cold water, salt to taste, and add about 250 grams of tomato sauce. Bring to a boil and simmer for 30 minutes; season with a spoonful of pesto or extra virgin olive oil and parmesan similar aged cheese.
Recipe for four people:
Pour 200 grams of soup into about 2 litres of cold water, salt to taste, and add about 250 grams of tomato sauce. Bring to a boil and simmer for 30 minutes; season with a spoonful of pesto or extra virgin olive oil and parmesan similar aged cheese.
€ 5,40
Podere Pereto
Recovery of an ancient variety of chickpeas from central-southern Italy. 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!
€ 5,50
Podere Pereto
It is an ancient variety of legumes, very similar to chickpea with the highest protein content. In the decorticated chickling version, the skin is removed by a mechanical process, so as to allow its quick use in the kitchen. It does not, therefore, need to be soaked and can be cooked in soups or puree. Perfect with the addition of cooked or raw vegetable ratatouille.
€ 5,90
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