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.
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.
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.
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!
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!
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!
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