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!
Red Chicory Orzotto is prepared with barley and combined with selected and dried vegetables. Easy to prepare: just open the bag and add a litre of cold salted water. It is boiled for 35 minutes, frequently stirred during cooking, and an excellent first course is ready. Perfect seasoning is with butter and parmesan. Simple and original!
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!
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.
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.
Olga Organic Carnaroli Rice. Carnaroli is perfect for the preparation of creamy risottos. Dedicated to Olga, who transformed Maremma swampland into agricultural fields and natural reserve areas.
Tenuta San Carlo is organic rice grown in Tuscany, in the Maremma area, on a family-run farm for four generations.
Achille. Organic whole-grain Carnaroli rice. It has large grain and strong flavour, this rice is perfect for salads and soups or simply seasoned with a drizzle of extra virgin olive oil risotto.
Dedicated to the founder in 1936 of the Tenuta San Carlo.
Tenuta San Carlo organic rice is grown in Tuscany, in the Maremma area, on a family-run farm for four generations.
Ennio. Organic Ribe Rice. It is very versatile for various recipes: from salads to soups, from Arancini to rice cakes, and risottos; with Ribe, you can create many quick and tasty menus.
Dedicated to Ennio, who had the intuition to cultivate the rice in the Maremma plain. In the 1960s, with his wife Olga, he began to create rice fields that are still grown nowadays.
Tenuta San Carlo organic rice is grown in Tuscany, in the Maremma area, on a family-run farm for four generations.
Marcello. Organic Whole-grain Ribe rice. Easy to cook, this is the perfect rice for a healthy meal when you are in a hurry. From an easy "rice bowl" improvised with what we have on hand or simply seasoned with a little extra virgin olive oil, this rice always satisfies the palate.
Thanks to his great passion for the Maremma land, Marcello was able to innovate rice cultivation. Carrying on his parents' work, Olga and Ennio, he introduced the most modern agricultural techniques.
Tenuta San Carlo organic rice is grown in Tuscany, in the Maremma area, on a family-run farm for four generations.
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