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Podere Pereto
€ 4,90
-15%
€ 4,17
€ 4,90
-15%
€ 4,17
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
-15%
€ 4,17
Podere Pereto
A nutritious, remineralizing recipe is also indicated in the diet of athletes as a pre-race load. It is a perfect winter dish. To make it more complete, you may add legumes and vegetables. The cooking time is about 30 minutes, starting with cold water. Once ready, add a drizzle of extra virgin olive oil and grated pepper.
€ 5,00
Morelli
100% Chickpea pasta. An alternative to classic pasta, rich in flavor and protein charge.
€ 4,45
Podere Pereto
It is prepared with an ancient variety of white corn with a more delicate flavor than traditional polenta and goes very well with the fish whose flavor it enhances. It is naturally gluten-free. It is cooked exactly like polenta.
€ 5,20
Podere Pereto
This stone-ground flour derives from an ancient cereal (Triticum Monococcum) recently recovered in agriculture. It has a very pleasant taste and is suitable for any sweet or savory preparation. For leavened with sourdough it requires medium or long leavening.
€ 6,40
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
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
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
Az Agr Luca Bernini
Lucchese is an ecotype of chickpea with an intense flavor and a soft texture grown in the Plain of Lucca and in the neighboring territories of the province of Pisa.
For use, we recommend soaking for at least 12 hours. The cooking time is about an hour.
This chickpea is widely used in traditional preparations: combined with cod, in velvety, or in mixed soups of legumes and cereals.
For use, we recommend soaking for at least 12 hours. The cooking time is about an hour.
This chickpea is widely used in traditional preparations: combined with cod, in velvety, or in mixed soups of legumes and cereals.
€ 5,90
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