Pasta, Rice, Cereals, Legumes There are 30 products.

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    Black choke it's small dimensions of irregular shape similar to gods "lava and lapilli" clad of a black "peel", extremely tasty and tasty. A complete food, they are rich in carbohydrates and fiber and iron proteins.

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    Thechickpeas Pasha are a particular variety of chickpeas and come from Sicily. They are extremely protein-rich and rich in essential nutrients. It is a particularly tasty variety, perfect for soups and soups.

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    The cicerchia food typical of the diet peasant of the past. Today it has become very rare although it has excellent nutritional values. Cicerchia lends itself to perfection for recipes of soups and soups, with flour preparing, pappardelle and maltagliati, sweet, creams, buns. It lends itself to a wide use in the kitchen

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    Legumes have always been considered the interpreters of poor cooking, the rediscovery of the flavors of tradition bring us to know, and savor the black lentils originally from the Sicilian hinterland have a particular taste. It is also very rich in iron and mineral salts and has a particular taste, sweet and delicate.

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    Legumes have always been considered the interpreters of poor cooking, the rediscovery of flavors of tradition they bring us to know, and savor the red lentils, native and cultivated Ennese hinterland and Sicilian with a particular taste. They have a faster cooking and are perfect for soups and purees or serve as a side dish.

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    The broad bean large of Leonforte is a local variety in Sicily center of the Enna area. Characterized by the thickness both for the very particular taste, also for consistency and is little powdery.It can be consumed either fresh or dried. The production process is still entirely manual is a product from organic crops.

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    Pasta produced with Antico Siciliano wheat Perciasacchi, fine flour coming from organic farming.Bronze drawn to obtain a rough and porous surface, slow drying at low temperature for a consistency al dente.

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    It 'a food with interesting healing and nutritional properties. They have a sweet taste and they can produce syrups, liqueurs and flour. Sicilian country tradition is a liqueur flavored with orange carob or chocolate.

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    Chickpeas variety Sultan biological. Thank you high protein content and energy properties have always been used feeding by people who knew them; currently the most popular vegetables Chickpeas are an integral part of the traditional Sicilian cuisine.

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    The lentils Villalba are part of Tradition Agricola Siciliana, it deals with of a lentil to large seed, green. The lentil is a legume oldest that you know, of whom we read a reference even in the Bible. Lentils i'm among the legumes more nutritious and high in protein, phosphorus and iron.

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    Tenero Maiorca wheat in ancient times was the corn par excellence for desserts and bread making in Sicily.A plant as tall as a man produces a soft white flour with a high protein content and a low gluten level.

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    The wheat Russello is a variety ancient wheat cultivated once in Sicily. The ear of Russello it is tending to the red, from which the name, and has a stem high, its flour, allow the production of pasta breads with great digestibility.

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Showing 1 - 12 of 30 items