Cereals & Legumes
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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
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
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
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