Broad Bean Flour ORIGIN: Italy *Also Available Gluten-Free* Broad bean flour can be used for the preparation of a large number of recipes, from classic velouté to fresh pasta, without forgetting timbales, bread and other
Gluten-Free Broad Beans ORIGIN: Italy Since whole fava beans require a long soak, it is preferable to use hulled split broad beans where you want to save time and look for a more delicate flavour.
Green Pea Flour ORIGINE: Italy, Italy Supply Chain *Also Available Gluten-Free* Pea flour has a slightly bitter aftertaste, and in the kitchen, it can be used to prepare vegetarian and vegan dishes. It represents an
Gluten-Free Hulled Green Peas ORIGIN: Italy, Italy Supply Chain Characterised by a more delicate taste compared to whole peas, they are particularly suitable to accompany soups and pasta or to be blend into creams and
Cicerchia Flour ORIGIN: Italy Supply Chain *Also Available Gluten Free* The Cicerchia flour has a strong taste and in the kitchen can be used in mixture with other varieties made of cereals and legumes to
Gluten-Free Hulled Cicerchia ORIGIN: Italy Supply Chain In addition to cooking more quickly, the hulled Cicerchia tends to soften more after cooking; for this reason, it lends itself better to the preparation of creams and
Cicerchia [Chickling] [only on request] ORIGIN: Italy Supply Chain The Romans defined this legume with the term cicercula and, at the time, there were about twenty cultivated species. Over time, production has progressively declined until
Chickpea Flour ORIGIN: Italy, Italy Supply Chain *Also Available Gluten Free* Chickpea flour has a unique taste, and in the kitchen, it can be used to prepare traditional dishes of regional cuisine such as Sicilian
Gluten-Free Chickpeas ORIGIN: Italy, Italy Supply Chain Characterised by a more delicate flavour than the whole chickpea, they are particularly suitable to accompany soups and pasta or to be transformed into creams and purées. The cooking
Black Chickpeas ORIGIN: Italy Supply Chain Characterised by the black colour, a more intense taste and consistency always al dente, this variety of chickpeas needs longer cooking and soaking times than the classic chickpea. However,
