Chickpeas, lentils, and beans carefully cultivated in Umbria. Simple, nourishing flavors that bring back the authenticity of the past.
CECI
A traditional variety from central Italy, grown in Umbria. This type of chickpea does not lose its skin during cooking, preserving a higher fiber content and preventing the legume from breaking apart. The chickpea is small, with a relatively thin skin, making it more digestible.
Its delicate, slightly sweet flavor makes it ideal for soups and purées, as well as for summer salads. We recommend trying it in a summer version with mustard and finely sliced spring onion.
Pack: 500 g
FARRO
Grown in Umbria. It does not require soaking before cooking and can be used like rice, in salads or soups, with a cooking time of about 20 minutes. We suggest tasting it starting at 18 minutes to avoid overcooking.
Excellent also for preparing an alternative risotto thanks to its rustic flavor. Although it contains less fiber than hulled spelt, it remains rich in protein and minerals and, when served with legumes, provides a balanced and healthy meal.
Pack: 500 g
LENTICCHIE
Grown in Spello. They do not need to be soaked before cooking. We recommend a quick manual check to remove any traces of other cultivars, followed by rinsing under running water to eliminate dust or impurities. They require about 30–40 minutes of cooking. When using a pressure cooker, the cooking time is halved.
Pack: 500 g
Chickpeas, lentils, and beans carefully cultivated in Umbria. Simple, nourishing flavors that bring back the authenticity of the past.
CECI
A traditional variety from central Italy, grown in Umbria. This type of chickpea does not lose its skin during cooking, preserving a higher fiber content and preventing the legume from breaking apart. The chickpea is small, with a relatively thin skin, making it more digestible.
Its delicate, slightly sweet flavor makes it ideal for soups and purées, as well as for summer salads. We recommend trying it in a summer version with mustard and finely sliced spring onion.
Pack: 500 g
FARRO
Grown in Umbria. It does not require soaking before cooking and can be used like rice, in salads or soups, with a cooking time of about 20 minutes. We suggest tasting it starting at 18 minutes to avoid overcooking.
Excellent also for preparing an alternative risotto thanks to its rustic flavor. Although it contains less fiber than hulled spelt, it remains rich in protein and minerals and, when served with legumes, provides a balanced and healthy meal.
Pack: 500 g
LENTICCHIE
Grown in Spello. They do not need to be soaked before cooking. We recommend a quick manual check to remove any traces of other cultivars, followed by rinsing under running water to eliminate dust or impurities. They require about 30–40 minutes of cooking. When using a pressure cooker, the cooking time is halved.
Pack: 500 g