<p>Lago di Venere is a Moscato di Pantelleria that comes from zibibbo grapes. The grapes are harvested after drying on the plant and then taken to the cellars. Undoubtedly a wine with a good structure, good freshness and great aroma.</p> <p>The color is intense golden yellow. The nose reveals an intense, broad, slightly aromatic bouquet with hints of honey. In the mouth it is soft, sweet, warm, round, it recalls the olfactory sensations.</p> <p><strong>SIZE / WEIGHT:</strong> 0.375 L bottles.</p> <p><strong>ORIGIN:</strong> Sicily.</p> <p><strong>GRAPES:</strong> 100% zibibbo.</p> <p><strong>SERVING TEMPERATURE:</strong> 6°/8°.</p> <p><strong>STORAGE METHOD:</strong> Cool place away from sunlight.</p> <p><strong>ALCOHOL:</strong> 15% vol.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Excellent at the end of a meal accompanied by typical Sicilian desserts, such as cannoli, Sicilian cassata and almond sweets.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites</p> <p><strong>PRODUCER:</strong> Gruppo Meregalli</p>

<p>From a pale, brilliant golden yellow color, with slight amber reflections, it has a fresh and intense aroma, with characteristic hints of orange blossom and orange blossom honey. It is a full-bodied wine with a rich Muscat flavor, with clear residual sugars but a dry aftertaste.</p> <p><strong>SIZE / WEIGHT:</strong> 0,75 l bottles.</p> <p><strong>ORIGIN:</strong> Molise.</p> <p><strong>GRAPES:</strong> Moscato 100%.</p> <p><strong>SERVING TEMPERATURE:</strong> 10°/ 12°.</p> <p><strong>STORAGE METHOD:</strong> Cool place away from sunlight.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Meditation wine , it goes well with pates, desserts and aged cheeses.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites</p> <p><strong>PRODUCER:</strong> Di Majo Norante</p>

<p>The Angialis IGT Isola dei Nuraghi wine from overripe grapes is the sweet white of the Argiolas winery, obtained from grapes traditionally suited to the production of sweet wines of the Cagliari area, those which, at the beginning of the twentieth century, collected awards throughout Europe , whose epic relives in great raisin wines such as the Latinia of the Cantina Sociale di Santadi and the Bisai of the Audarya winery.</p> <p>Angialis comes from an overripe harvest of the grapes in the vineyards of the Tenute Sisini, near Serdiana , characterized by clayey-siliceous soils of a loose nature: the harvest, rigorously manual, is followed by the soft pressing of the grapes, in such a way as to obtain the best free-run must to start a slow alcoholic fermentation in steel vats, to which followed by maturation in French oak barriques.</p> <p>The nose reveals the typical musky aroma of the native white grape varieties of Cagliari, as well as notes of honey, yellow flowers, fruit ta with dehydrated yellow paste and sweet spices, a legacy of aging in wood.</p> <p><strong>SIZE / WEIGHT:</strong> 0.5 L bottles.</p> <p><strong>ORIGIN:</strong> Sardinia.</p> <p><strong>GRAPES:</strong> Autochthonous white berried grapes.</p> <p><strong>SERVING TEMPERATURE:</strong> 12°/14° .</p> <p><strong>ALCOHOL:</strong> 14.5% vol.</p> <p><strong>STORAGE METHOD:</strong> Cool place away from sunlight.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> A great meditation wine, Angialis lends itself to accompanying desserts of a certain structure, including dried fruit, such as traditional Sardinian pastries, aged cheeses of a certain importance and blue cheeses.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites.</p> <p><strong>PRODUCER:</strong> ARGIOLAS.</p>

<p>Torcolato DOC passito is a sweet wine with an intense bouquet with notes of honey, flowers, vanilla and noble woods, it is sweet and full in the mouth, has a good body and an excellent balance between acidity and sugars, excellent pairing with small dry pastries or desserts. For those who like it, we recommend trying Torcolato with medium or long-aged cheeses, or blue cheeses with intense flavours.</p> <p><strong>SIZE / WEIGHT:</strong> 0.375 liter bottles.</p> <p><strong>ORIGIN:</strong> Veneto.</p> <p><strong>FEATURES:</strong> Bright golden yellow sweet wine.</p> <p><strong>GRAPES:</strong> 100% Vespaiola.</p> <p><strong>ALCOHOL:</strong> 13,5% vol.</p> <p><strong>SERVING TEMPERATURE:</strong> 12/14 °.</p> <p><strong>STORAGE METHOD:</strong> Cool place away from sunlight.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites</p> <p><strong>PRODUCER:</strong> MACULAN srl</p>

<p>A fascinating union between Sauvignon Blanc, Grechetto, Traminer, Sémillon and Riesling grapes and the unique terroir of Castello della Sala. The bunches, touched by the morning mists and favored by the particular microclimate, are given over to the Noble Mould, Botrytis Cinerea, which reduces the water content, concentrating the sugars and giving the Muffato its characteristic aromas.</p> <ul> <li><strong>Characteristics:</strong> Muffato della Sala 2016 has a bright and intense golden yellow colour. The nose is deep and complex, citrus scents stand out combined with delicate notes of peach, dehydrated apricot and saffron. On the palate it is enveloping, sweet but not too much, slightly iodized, with a very long persistence. He is poised even in his youth; a wine destined to evolve over time by increasing its aromatic complexity.</li> <li><strong>Method:</strong> The grapes come from the vineyards of Castello della Sala, located between 200 and 450 meters above sea level. on clayey soils, rich in marine fossils. The grapes were harvested manually by returning to the same vineyard several times in relation to the state of the grapes. After being transferred to the cellar, the bunches were further selected on a sorting belt. A light pressing without destemming followed. After pressing, the must fermented for 18 days at a temperature of around 17°C. The wine obtained, still sweet, was transferred to French oak barriques (Alliers &amp; Tronçais) where it matured for about 6 months before continuing the refinement in steel for a further 2 years.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> 0.5 L bottles.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>GRAPES:</strong> Sauvignon Blanc, Grechetto, Sémillon, Traminer and Riesling.</p> <p><strong>SERVING TEMPERATURE:</strong> 16/18°C</p> <p><strong>ALCOHOL:</strong> 13% vol.</p> <p><strong>STORAGE METHOD:</strong> Cool place away from sunlight.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites.</p> <p><strong>PRODUCER:</strong> Marchesi Antinori - Tenuta Castello della Sala, Orvieto (TR).</p>

<p>Country Ribollita is an excellent idea for cold winter days, a delicious "soup" full of flavor, with quality raw materials.</p> <p><strong>MODE OF USE:</strong> Soak 2 hours; cook in about 2L of salted water; during cooking, add a sautéed onion and tomato. Serve hot after about 45 minutes of cooking, adding a drizzle of oil, grated Parmesan and pieces of toasted bread.</p> <p><strong>SIZE / WEIGHT:</strong> 350 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Vegetable ribollita with beans.</p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> beans cannellini beans, Borlotti beans, carrots, tomato, CELERY, leek, onion, parsley.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>PRODUCT PACKAGED IN THE FACTORY IN:</strong> Via Lago di Fusaro 9 - Foligno (PG) - Italy</p>

<p>Pearl Tuscan Spelled is the oldest type of wheat cultivated by man, it is "pearlized", i.e. cleaned on the outside to make it quicker to cook because it is able to absorb water faster.</p> <p><strong>SIZE / WEIGHT:</strong> 350 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pearled spelled, cooking 30/40 minutes, soaking not necessary.</p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> 100% spelled, may contain traces of gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Ideal as a cold summer salad, as a hot winter soup together with other cereals and legumes of any kind.</p> <p><strong>PRODUCT PACKAGED IN THE FACTORY IN:</strong> Via Lago di Fusaro 9 - Foligno (PG) - Italy</p> <h2>AVERAGE NUTRITIONAL VALUE</h2> <p>per 100 g of product</p> <table> <tbody> <tr> <td><strong>Energy</strong></td> <td>1414 Kj / 334 Kcal</td> </tr> <tr> <td><strong>Fats</strong></td> <td>3.9 g</td> </tr> <tr> <td><strong>of which saturated</strong></td> <td>1.0 g</td> </tr> <tr> <td><strong>Carbohydrates</strong></td> <td>61.3 g</td> </tr> <tr> <td><strong>Of which Sugars</strong></td> <td>2.7 g</td> </tr> <tr> <td><strong>Fibers</strong></td> <td>9.1 g</td> </tr> <tr> <td><strong>Protein</strong></td> <td>13.5 g</td> </tr> <tr> <td><strong>Salt</strong></td> <td>0.03 g</td> </tr> </tbody> </table>

<p>Black chickpeas are a very particular variety of chickpeas. Cultivated in the Umbrian Apennines with respect for nature, their shape tends to be rounded but at the same time irregular, their "carbon black" color is typical.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Black chickpeas are legumes rich in nutrients, generally used for delicious soups. Excellent if tasted boiled, seasoned with extra virgin olive oil. They also go very well with cold fish dishes and tasty salads.</p> <p><strong>SIZE / WEIGHT:</strong> 300 grams.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>SPECIFIC NOTES:</strong> Black chickpeas from the Umbrian Apennines, soaked for 12 hours, cooked for 1 hour.</p> <p><strong>INGREDIENTS:</strong> 100% Black chickpeas.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>PRODUCER:</strong> F.lli Marconi S.S. Agricola - Gualdo Cattaneo (PG).</p> <p>Average nutritional values per 100gr of product: Energy Kj 1323 / Kcal 316, Fats 6.3 g Carbohydrates 46.9 g of which sugars 3.7 g Total fiber 13.6 g Proteins 20.9 g Sodium 6mg</p>

<p>Lentils are one of the most popular legumes, savored as a side dish with cotechino or zampone but also with pasta, soups and stews.</p> <p><strong>SIZE / WEIGHT:</strong> 350 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Soaking not necessary. Cooking approximately 30/40 minutes.</p> <p><strong>INGREDIENTS:</strong> 100% Lentils, may contain traces of gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Colfiorito lentils are legumes rich in nutrients that are generally savored as a side dish and traditionally associated with Cotechino. They are also an excellent dish eaten alone or used to enrich soups and soups.</p> <p><strong>PRODUCT PACKAGED IN THE FACTORY IN:</strong> Via Lago di Fusaro 9 - Foligno (PG) - Italy</p> <h2>AVERAGE NUTRITIONAL VALUE</h2> <p>per 100 g of product</p> <table> <tbody> <tr> <td><strong>Energy</strong></td> <td>1467 Kj / 350 Kcal</td> </tr> <tr> <td><strong>Fat</strong></td> <td>1,2 g</td> </tr> <tr> <td><strong>of which Saturated</strong></td> <td>0,2 g</td> </tr> <tr> <td><strong>Carbohydrates</strong></td> <td>61,8 g</td> </tr> <tr> <td><strong>Of which Sugars</strong></td> <td>1.4 g</td> </tr> <tr> <td><strong>Fibers</strong></td> <td>0g</td> </tr> <tr> <td><strong>Protein</strong></td> <td>23g</td> </tr> <tr> <td><strong>Salt</strong></td> <td>0,015 g</td> </tr> </tbody> </table>

<p>The Semillon, Sauvignon and Muscadelle grapes, dried by the action of Botrytis Cinerea, or the <strong>Noble Mold</strong>, are harvested manually in 4-5 harvests with meticulous care. The bunch, affected by this mould, will be dehydrated and greyish with a thinned skin, but will give a rich and full must.</p> <ul> <li><strong>Method:</strong> The best botrytized grapes are <em>press</em> gently overnight. After a cold stop, the must is left to <em>ferment</em> in thermoregulated stainless steel tanks which will then <em>age</em> in small precious barrels for about 18 months to obtain a small miracle of nature, without even. One of the most widely used vines is the Semillon, a white grape, widespread throughout the territory. Château Simon also uses Sauvignon blanc grapes, native to southwestern France, and Muscadelle, possibly derived from the Dordogne area.</li> <li><strong>Location:</strong> The vineyards cultivated in full respect of the environment, with cutting-edge biological methods, are found in the municipality of <strong>Barsac:</strong> south-east of Bordeaux, where the climate is characterized by mild days and mists at night, essential for promoting the development of Botrytis Cinerea, or Noble Mold. Perfect emblem of the prestige and fame of the winery in question.</li> <li><strong>Features:</strong> Intense and brilliant golden yellow. This wine offers an <strong>intense bouquet</strong> of soft exotic fruit and citrus fruits. The attack is round and fruity with ample evolution, with an enveloping, harmonious and fresh body. The finish is rich in spicy notes, with the right balance between sweet and acid which gives a delicate touch of freshness made particularly pleasant by the light woody character.</li> <li><strong>Pairings:</strong> It should be combined to foie gras, fatty cheeses or dry pastries. Excellent with a goose liver terrine.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> 0.375 L bottles.</p> <p><strong>ORIGIN:</strong> France.</p> <p><strong>GRAPES:</strong> semillon 90%, sauvignon blanc 8%, muscadelle 2%.</p> <p><strong>ALCOHOL:</strong> 14% vol.</p> <p><strong>SERVING TEMPERATURE:</strong> It can be drunk cold (10°) or at room temperature (18-20°).</p> <p><strong>STORAGE METHOD:</strong> in a cool place away from sunlight.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites.</p> <p><strong>PRODUCER:</strong> Château Simon - Barsac, France.</p> <h3>Château Simon</h3> <p>It is not far from the center of Barsac, in the Simon district, that Château Simon has been around for almost two centuries. In the beginning, in 1814, it was a polyculture farm. Over time, Château Simon has forged a wine specialization of character. Today the vineyards of Château Simon extend over 33 hectares and are found in three main appellations: Sauternes, Graves and Bordeaux. The main grape varieties grown are Sémillon, Sauvignon, Merlot and Cabernet Sauvignon. Anne-Laure &amp; Pauline, faithful to their family roots, enhance the know-how of the elderly through modern and innovative techniques, respectful of the environment. Château Simon now markets a wide range of 11 wines: Barsac-Sauternes, Graves Red, White and Superior, Bordeaux White, Rosé &amp; Red. For almost three decades, Château Simon has been involved in the Association of Independent Winegrowers.</p>

<p>The Legume Soup is a mix of purgatory beans, hulled lentils, hulled grass peas, hulled chickpeas and hulled peas personally prepared by our producer of legumes and cereals. It is a very tasty dish that can also be considered a single dish given the concentration of nutritional factors present and in particular the protein content made up of legumes.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Soup with legumes, cooked for about an hour.</p> <p><strong>INGREDIENTS:</strong> purgatory beans, hulled lentils, hulled cicerchia, hulled chickpeas and hulled peas, may contain traces of gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> The legume soup is rich in nutrients, excellent as a p Single dish to be served with croutons and extra virgin olive oil.</p> <p><strong>PRODUCER:</strong> La Valletta Colfiorito Srl</p> <p>Average nutritional values per 100g of product Energy 1326kJ (313kcal) Fats 2.2g – of which saturated fatty acids 0.6g Carbohydrates 40.9g – of which sugars 4.5g Fibers 19.1g Proteins 22.8g Salt 0.01g</p>

<p>Cicerchia, also known as "cecere", in the past was a very common legume in various areas of Umbria. The grass peas selected by us are grown in Colfiorito, they have a unique and characteristic appearance, they are in fact flattened and rectangular and their flavor is a mix between the taste of chickpeas and broad beans. Cicerchie can be used to prepare soups and bruschetta but also haute cuisine dishes.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Cicerchia di Colfiorito, soaking for 12 hours, cooking 2 hours.</p> <p><strong>INGREDIENTS:</strong> 100% Cicerchie, may contain traces of gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Cicerchia is a legume rich in nutrients, which is generally savored as a soup, excellent served as an appetizer on toasted bread. To discover the <strong>recipes</strong> and much more click on our BLOG, you will also find suggestions, curiosities.</p> <p><strong>PRODUCER:</strong> La Valletta Colfiorito Srl</p> <p>Average nutritional values per 100g of product Energy 1020kJ (240kcal) Fats 2.5g – of which saturated fatty acids 0.5 g Carbohydrates 36g – of which sugars 3.5g Fibre 15g Protein 24.5g Salt 0,03g</p>

<p>Pearl spelled can be prepared very quickly as it does not need to be soaked and cooks in just thirty minutes. Spelled is a food that can be used both for fresh summer salads and for soups.</p> <p><strong>PEARLING:</strong> a transformation process carried out on spelt, barley, millet, etc. for the preparation of cereals suitable for the preparation of soups and soups. With the pearling, the outer part of the grain is eliminated, which therefore becomes able to absorb the water more quickly, thus favoring the cooking process, consequently reducing the necessary time.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pearled spelled, cooking 30/40 minutes, soaking not necessary.</p> <p><strong>INGREDIENTS:</strong> 100% Pearled spelled, may contain traces of gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Pearl spelled it is a cereal rich in nutrients. It is generally used for salads or to enrich soups and soups. Do you want to discover tasty <strong>recipes</strong> with pearl spelled? Click on our BLOG, you will also find suggestions, curiosities and much more!</p> <p><strong>PRODUCER:</strong> La Valletta Colfiorito Srl</p> <p>Average nutritional values per 100g of product Energy 1414kJ (334kcal ) Fats 3.9g– of which saturated fatty acids1.0g Carbohydrates 61.3g– of which sugars 1.7g Fibers 9.1g Protein 13.5g Salt 0.03g</p>

<p>Chickpeas are among the valuable typical products of the agri-food heritage of the Umbrian-Marche Apennines. In the kitchen, they adapt to many preparations, especially soups and cold dishes. Our producer's chickpeas are small, smooth and rounded and it is precisely for these characteristics that they differ from the more common chickpeas, which are rough on the surface and have a more elongated shape. They are very tender and have a good protein content and are low in fat. Our chickpeas have the characteristic of keeping their skin intact after cooking, thus making them suitable for the preparation of haute cuisine dishes while maintaining an excellent taste.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams .</p> <p><strong>SPECIFIC NOTES:</strong> Chickpeas from Colfiorito, soaked for 12 hours, cooked for 2 hours.</p> <p><strong>INGREDIENTS:</strong> 100% Chickpeas, may contain traces of gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Place dry.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Chickpeas are legumes rich in nutrients , generally used for delicious soups pe and soups. Excellent if tasted boiled, seasoned with extra virgin olive oil. Discover our <strong>recipes</strong> with chickpeas on our BLOG, you will also find suggestions, curiosities and much more!</p> <p><strong>PRODUCER:</strong> La Valletta Colfiorito Srl</p> <p>Average nutritional values per 100g of product Energy 1125kJ (320kcal) Fats 6.1 g - of which saturated fatty acids 0.8g Carbohydrates 44.6g - of which sugars3.5g Fibers 12.9g Proteins 21.6g Salt 0.03g</p>

<p>Lentils are grown on the Colfiorito plateau, the optimal environmental and climatic conditions of this place have always been a guarantee of the uniqueness of the product which stands out for its colour, flavor and cooking speed. Usually present on the Christmas table, the lentil has now found its rightful place among the foods of the Mediterranean diet and is therefore indicated for a more correct use throughout the year.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Lentils from the Colfiorito plateau. Soaking not necessary. Cooking about 30/40 minutes.</p> <p><strong>INGREDIENTS:</strong> 100% Lentils, may contain traces of gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Colfiorito lentils are legumes rich in nutrients that are generally savored as a side dish and traditionally associated with Cotechino. They are also an excellent dish eaten alone or used to enrich soups and soups. To find out more about Lentils click on our BLOG, you will find <strong>recipes</strong>, suggestions, curiosities and much more!</p> <p><strong>PRODUCER:</strong> La Valletta Colfiorito Srl</p> <p>Average nutritional values per 100g of product Energy 1352 kJ (329 kcal) Fats 2.0g – of which saturated fatty acids 0.6g Carbohydrates 44.5g – of which sugars 6.5g Fibre 16.4g Protein 16.6g Salt 0.05g</p>

<p>Purgatory beans are characterized by a very thin skin and require only 2 hours of soaking and 1 hour of cooking. These beans are widely used in the preparation of soups, in soups (the classic pasta and beans) with the ritual addition of locally produced raw extra virgin olive oil. However, it is also used in stewed preparations, to accompany meat stews or as a side dish in fish dishes.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> "Purgatorio" type beans. Soak 2 hours. Cooking about an hour.</p> <p><strong>INGREDIENTS:</strong> 100% Beans. May contain traces of gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> A cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Purgatory beans are excellent simply stewed, with tomato sauce or combined to make delicious soups. Also delicious for cold dishes and summer salads.</p> <p><strong>PRODUCER:</strong> La Valletta Colfiorito Srl</p> <p>Average nutritional values per 100g of product Energy 1188kJ (280kcal) Fats 2.7 g - of which saturated fatty acids 0.6g Carbohydrates 44.9g - of which sugars3.4g Fibers 9.4g Proteins 31.5g Salt 0,03g</p>

<p>Cicerchia, also known as "cecere", in the past was a very common legume in various areas of Umbria. The grass peas selected by us are grown in Colfiorito, they have a unique and characteristic appearance, they are in fact flattened and rectangular and their flavor is a mix between the taste of chickpeas and broad beans. The cicerchie can be used to prepare soups and bruschetta but also haute cuisine dishes.</p> <p><strong>SIZE / WEIGHT:</strong> 350 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Hulled peas, cooking 40 minutes, soaking not necessary.</p> <p><strong>INGREDIENTS:</strong> 100% Hulled peas, may contain traces of gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Cicerchia is a legume rich in nutrients, which is generally savored as a soup, excellent served as an appetizer on toasted bread . Perfect for a velvety or a cream, as it remains very soft and delicate.</p> <p><strong>PRODUCER:</strong> La Valletta Colfiorito Srl</p> <p>Average nutritional values per 100g of product Energy 1370kJ (1323kcal) Fats 11.1g – of which saturated fatty acids 0.5 g Carbohydrates 40.4g – of which sugars 2.9g Fiber 15.9g Protein29.6g Salt 0.03g</p>

<p>The Fantasia Legumes and Cereals Soup is a mix of broad beans, borlotti beans, peas, cannellini beans, pearl barley, chickpeas, red hulled lentils and Colfiorito lentils. It is a very tasty dish that can also be considered a single dish given the concentration of nutritional factors present and in particular the protein intake made up of the combination of cereals and legumes.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Soup with legumes and cereals, soaking for 12 hours, cooking for 60 minutes.</p> <p><strong>INGREDIENTS:</strong> Split broad beans, borlotti beans, split shelled peas, cannellini beans, pearl barley, chickpeas, red shelled lentils and lentils. May contain traces of gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> The fancy legume and cereal soup is rich in nutrients, excellent as a single dish to be served with croutons and extra virgin olive oil.</p> <p><strong>PRODUCER:</strong> La Valletta Colfiorito Srl</p> <p>Average nutritional values per 100g of product Energy 1032kJ (247kcal) Fat 3.5g– of of which saturated fatty acids 0.5g Carbohydrates 32.2g – of which sugars 2.4g Fibers 25.6g Proteins 21.7g Salt 0.01g</p>

<p>La Roveja is a variety of peas, its cultivation is exclusively niche and has been reintroduced by farmers who wish to rediscover ancient traditions and foods of the past. The characteristic of the Umbrian Roveja is the multiplicity of color shades. It is rich in vegetable proteins, fibers and mineral salts, the taste is bitterish and reminiscent of broad beans.</p> <p><strong>SIZE / WEIGHT:</strong> 350 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Roveja di Colfiorito, soaking for 12 hours, cooking for about an hour.</p> <p><strong>INGREDIENTS:</strong> 100% Roveja, may contain traces of gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Roveja is a legume rich in nutrients, which is generally savored as a stewed soup alone. Also excellent cooked together with bay leaf and tomato. To find out more click on our BLOG, you will find <strong>recipes</strong>, suggestions, curiosities and much more!</p> <p><strong>PRODUCER:</strong> La Valletta Colfiorito Srl</p> <p>Average nutritional values per 100g of product Energy 1283kJ (305kcal) Fats 1.0g– of which saturated fatty acids 0.2g Carbohydrates 39.7g - of which sugars 2.2g Fibers 22.9g Proteins 22.8g Salt 0.02g</p>

<p>It is a food rich in proteins, mineral salts and fibers today rediscovered in the kitchen as an extremely versatile cereal. Particularly suitable for quick dishes, it tastes good and is often used as a substitute for rice in many classic preparations, from summer salads to soups.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Colfiorito pearl barley, cooking 30 minutes, soaking not necessary.</p> <p><strong>INGREDIENTS:</strong> 100% Pearl barley, may contain traces of gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Pearl barley is a cereal rich in nutritional principles, generally used for salads or to enrich soups, it is also pleasant alone stewed. To discover many other <strong>recipes</strong> with pearl barley click on our BLOG, you will also find suggestions, curiosities and much more!</p> <p><strong>PRODUCER:</strong> La Valletta Colfiorito Srl</p> <p>Average nutritional values per 100g of product Energy 1383 kJ (330 kcal) Fats 2.3g – of which saturated fatty acids 0.7g Carbohydrates 68g – of which sugars 4.5g Fibers 7.3g Proteins 9.6g Salt 0.01g</p>

<p>The Zuppa Contadina di Colfiorito is a mix of borlotti beans, cannellini beans, pearl spelled all grown on the Colfiorito plateau. It is a very tasty dish that can also be considered a single dish given the concentration of nutritional factors present.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Soup with beans and spelled, soaking for 12 hours, cooking for 60 minutes.</p> <p><strong>INGREDIENTS:</strong> Borlotti beans, cannellini beans, pearl spelled, may contain traces of gluten .</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> The peasant soup is rich in nutrients, excellent as a single dish to be served with croutons and extra virgin olive oil.</p> <p><strong>PRODUCER:</strong> La Valletta Colfiorito Srl</p> <p>Average nutritional values per 100g of product Energy 1112kJ (226kcal) Fats 3.1g– of which saturated fatty acids 0.6 g Carbohydrates 43.3g - of which sugars 3g Fibers 22g Proteins 16.6g Salt 0.01g</p>

<p>Split broad beans (without integuments) are kidney-shaped and creamy-yellow legumes, obtained from whole broad beans. Typical of dried beans or lentils: they are in fact dipped directly into boiling water, or cooked with steam. The end result is a sort of purée, an excellent accompaniment for vegetables with a bitter aftertaste. Furthermore, broad beans are the least caloric legume ever and, like beans and lentils, they acquired a leading role in ancient times as the food of the poor par excellence, given their low cost and simple availability.</p> <p><strong>SIZE / WEIGHT:</strong> 400 grams.</p> <p><strong>SPECIFICATIONS:</strong> Broken beans, soaking not necessary, cooking 40/50 minutes.</p> <p><strong>INGREDIENTS:</strong> 100% broad beans, may contain traces of gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Broad beans are legumes rich in nutrients, generally used for delicious soups and soups. Also excellent if used for the classic purée to be spread on bruschetta with the addition of extra virgin olive oil. Do you want to discover other tasty <strong>recipes</strong> with split broad beans? Click on our BLOG, you will also find suggestions, curiosities and much more!</p> <p><strong>PRODUCER:</strong> La Valletta Colfiorito Srl</p> <p>Average nutritional values per 100g of product Energy 1507 kJ (355 kcal) Fats 2.4g– of which saturated fatty acids 0.6g Carbohydrates 47g – of which sugars 3.5 g Fibre 8g Protein 26.4g Salt 0.03g</p>

<p>The black eye bean, or wink, is actually not a bean, but a pea. The thin but resistant skin makes this bean an excellent product: in fact, compared to other beans, it gives less swelling and cooks more quickly. To date, the cowpea has become almost a rarity, due to the greater difficulty of harvesting and the lower agricultural yield compared to other beans.</p> <p><strong>SIZE / WEIGHT:</strong> 250 grams.</p> <p><strong>SPECIFIC NOTES:</strong> "Occhiolina" type beans. Soaking not necessary. Cooking for about an hour.</p> <p><strong>INGREDIENTS:</strong> 100% Beans. May contain traces of gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Cool place and dry.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> The eye beans are excellent to make simply stewed, with tomato sauce or to combine to make delicious soups. Also delicious for cold dishes and summer salads.</p> <p><strong>PRODUCER:</strong> La Valletta Colfiorito Srl</p> <p>Average nutritional values per 100g of product Energy 1175kJ (274kcal) Fats 2.7 g– of which saturated fatty acids 0.6g Carbohydrates 42.5g – of which sugars 5.4g Fiber 9.4g Protein 22.5g Salt 0.03g</p>

<p>Borlotti beans, also called dwarf beans, are easily recognizable: their pods are long and pinkish-red in color with brown spots. They require at least 12 hours of soaking and about 1 hour of cooking. Excellent for preparing stewed or pan-fried soups.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Borlotti-type beans . Soak 12 hours. Cooking for about an hour.</p> <p><strong>INGREDIENTS:</strong> 100% Beans. May contain traces of gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Borlotti beans are excellent to be made with pork rinds, a typical dish of the peasant tradition, or simply stewed, with pasta for a rich and substantial dish or to be combined to make delicious soups.</p> <p><strong>PRODUCER:</strong> La Valletta Colfiorito Srl</p> <p>Average nutritional values per 100g of product Energy 1205 kJ (284 kcal) Fat 2.5g – of which saturated fatty acids 0.4g Carbohydrates 46.9g – of which sugars3.5g Fiber 8.9g Protein 18.5g Salt 0.05g</p>

<p>Cannellini beans are easily recognizable by their color (glossy white) and shape (cylindrical). They are widely used in Italian gastronomy for the preparation of soups and cold dishes. As for the Borlotti beans, soaking for about 12 hours and cooking for at least 45 minutes is required.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Cannellini beans, soaked for 12 hours, cooked for 60 minutes.</p> <p><strong>INGREDIENTS:</strong> 100% Beans. May contain traces of gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Place dry.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Purgatory beans are excellent to make simply stewed, with tomato sauce or to combine to make delicious soups. Also delicious for cold dishes and summer salads.</p> <p><strong>PRODUCER:</strong> La Valletta Colfiorito Srl</p> <p>Average nutritional values per 100g of product Energy 1180kJ (280kcal) Fats 2.7 g– of which saturated fatty acids 0.6g Carbohydrates 44.9g – of which sugars3.4g Fibers 9.4g Proteins21.5g Salt 0.03g</p>

<p>The Marchigiana soup is a mix of hulled chickpeas, hulled grass peas and red Colfiorito lentils, all grown on the Colfiorito plateau. It is a very tasty dish that can also be considered a single dish given the concentration of nutritional factors present.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Soup with legumes, cooking 45 minutes, soaking not necessary.</p> <p><strong>INGREDIENTS:</strong> Hulled chickpeas, hulled grass peas and red lentils, may contain traces of gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Soup Marche is rich in nutrients, excellent as a single dish to be served with croutons and extra virgin olive oil.</p> <p><strong>PRODUCER:</strong> La Valletta Colfiorito Srl</p> <p>Average nutritional values per 100g of product Energy 1375kJ (325kcal) Fats 3.9g – of which saturated fatty acids 1g Carbohydrates 39.9 g – of which sugars 4.0g Fibers 19.6g Proteins 33.3g Salt 0.01g</p>

<p>The Zuppa Francescana is a mix of pearl barley, hulled peas and hulled cicerchia from Colfiorito, all grown on the Colfiorito plateau. It is a very tasty dish that can also be considered a single dish given the concentration of nutritional factors present and in particular the protein intake made up of the combination of cereals and legumes.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Soup with legumes and cereals, cooking 45 minutes, soaking not necessary.</p> <p><strong>INGREDIENTS:</strong> Pearl barley, hulled peas and hulled grass peas, may contain traces of gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> The Franciscan soup is rich in nutrients, excellent as a single dish to serve with croutons and extra virgin olive oil.</p> <p><strong>PRODUCER:</strong> La Valletta Colfiorito Srl</p> <p>Average nutritional values per 100g of product Energy 1392kJ (328kcal) Fats 3.1g – of which saturated fatty acids 0.8g Carbohydrates 45.5g – of which sugars 5.5g Fibers 15.9g Proteins 21.7g Salt 0.01g</p>

<p>Dea Cupra Minestrone is a mix of pearl barley, pearl spelled, hulled red lentils, hulled peas all grown on the Colfiorito plateau. It is a very tasty dish that can also be considered a single dish given the concentration of nutritional factors present and in particular the protein intake made up of the combination of cereals and legumes.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Mixture of cereals and legumes, soaking for 60 minutes, cooking for 30 minutes.</p> <p><strong>INGREDIENTS:</strong> Pearl barley, pearl spelled, hulled red lentils, hulled peas, may contain traces of gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Dea Cupra Minestrone is rich in nutrients, excellent as a dish or unique to serve with croutons and extra virgin olive oil.</p> <p><strong>PRODUCER:</strong> La Valletta Colfiorito Srl</p> <p>Nutritional values average per 100g of product Energy 1022 kJ (2.44 kcal) Fats 2.5g – of which saturated fatty acids 0.5g Carbohydrates 17g – of which sugars 2.5g Fibers 15.1g Proteins 13.5g Salt 0.03g</p>

<p>The Etruscan soup is a mix of split broad beans, purgatory beans, hulled peas, hulled red lentils all grown on the Colfiorito plateau. It is a very tasty dish that can also be considered a single dish given the concentration of nutritional factors present.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Legume soup, soaking 60 minutes, cooking 40 minutes.</p> <p><strong>INGREDIENTS:</strong> Peeled split beans, purgatory beans, peeled split peas, red lentils, can contain traces of gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> The Etruscan soup is rich in nutrients, excellent as a single dish to be served with croutons and extra virgin olive oil.</p> <p><strong>PRODUCER:</strong> La Valletta Colfiorito Srl</p> <p>Average nutritional values per 100g of product Energy 1368 kJ (322kcal) Fat 2.0g– of of which saturated fatty acids 0.5g Carbohydrates 44.6g – of which sugars 3.4g Fibers 15.8g Proteins 23.7g Salt 0.02g</p>

<p>The Zuppa Rustica is a mix of pearl barley, pearl spelled, lentils all grown on the Colfiorito plateau. It is a very tasty dish that can also be considered a single dish given the concentration of nutritional factors present and in particular the protein intake made up of the combination of cereals and legumes.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Rustic soup, cooking 30 minutes, soaking not necessary.</p> <p><strong>INGREDIENTS:</strong> Barley pearled, pearled spelled, lentils, may contain traces of gluten.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> The rustic soup is rich in nutrients, excellent as a single dish to be served with croutons and extra virgin olive oil of Olive.</p> <p><strong>PRODUCER:</strong> La Valletta Colfiorito Srl</p> <p>Average nutritional values per 100g of product Energy 1182kJ ( 282kcal) Fats 2.5g – of which saturated fatty acids 0.5g Carbohydrates 50g – of which sugars 3.5g Fibers 16g Proteins 15.1g Salt 0.01g</p>