Dried beans 

• one of the richest legumes in fiber and protein
• it contains mineral salts, especially iron, potassium, magnesium, copper and selenium

How to cook it: formerly considered the food of the poor, today they are used for the preparation of excellent traditional southern dishes such as macco di fave, broad bean soup and dried broad bean pesto

Raw chickpeas 9 mm from Italy

The chickpeas must be placed in cold water for about 12 hours, before being cooked. After that, the chickpeas can be boiled and then crushed, then eaten as a puree. Excellent beneficial properties

SMALL Lentils from SICILY

The SICILIAN lentils they are considered the oldest cultivated legume, they have a good digestibility and a high caloric and nutritional value. They are characterized by a high protein content, a good amount of sugar and a low amount of fat. Lentils do not need long soaking times to prepare and remain compact after cooking.

How to use:
They can be used alone or in combination with other legumes or cereals.
Soaking: does not need
Cooking time: 20 min
Amount of water / legume: 2/1

Pumpkin seeds from Styria

Raw chickpeas 9 mm from Italy

The chickpeas must be placed in cold water for about 12 hours, before being cooked. After that, the chickpeas can be boiled and then crushed, then eaten as a puree. Excellent beneficial properties

Chia seeds

Borlotti Lamon Beans "Italian Origin"

The bean, like other legumes, is part of human history and has entered the diet in such a massive way that it is defined as "the meat of the poor". This is due to the fact that a pound of dry beans is, from a nutritional point of view, almost the same as a two-pound steak, as it provides the body with the same amount of calories.

LARGE "Sicilian" lentils

How to use:
They can be used alone or in combination with other legumes or cereals.
Soaking: 3/4 hours
Cooking time: 50 min
Amount of water / legume: 2/1

Sunflower seeds

Dried beans 

• one of the richest legumes in fiber and protein
• it contains mineral salts, especially iron, potassium, magnesium, copper and selenium

How to cook it: formerly considered the food of the poor, today they are used for the preparation of excellent traditional southern dishes such as macco di fave, broad bean soup and dried broad bean pesto

Pumpkin seeds from Styria

LARGE "Sicilian" lentils

How to use:
They can be used alone or in combination with other legumes or cereals.
Soaking: 3/4 hours
Cooking time: 50 min
Amount of water / legume: 2/1

Dried beans

• one of the richest legumes in fiber and protein
• it contains mineral salts, especially iron, potassium, magnesium, copper and selenium

How to cook it: formerly considered the food of the poor, today they are used for the preparation of excellent traditional southern dishes such as macco di fave, broad bean soup and dried broad bean pesto

SMALL Lentils from SICILY

The SICILIAN lentils they are considered the oldest cultivated legume, they have a good digestibility and a high caloric and nutritional value. They are characterized by a high protein content, a good amount of sugar and a low amount of fat. Lentils do not need long soaking times to prepare and remain compact after cooking.

How to use:
They can be used alone or in combination with other legumes or cereals.
Soaking: does not need
Cooking time: 20 min
Amount of water / legume: 2/1

Italian dried beans

• one of the richest legumes in fiber and protein
• it contains mineral salts, especially iron, potassium, magnesium, copper and selenium

How to cook it: formerly considered the food of the poor, today they are used for the preparation of excellent traditional southern dishes such as macco di fave, broad bean soup and dried broad bean pesto

Sunflower seeds

Flax seed

Borlotti Lamon Beans "Italian Origin"

The bean, like other legumes, is part of human history and has entered the diet in such a massive way that it is defined as "the meat of the poor". This is due to the fact that a pound of dry beans is, from a nutritional point of view, almost the same as a two-pound steak, as it provides the body with the same amount of calories.

Borlotti Lamon Beans "Italian Origin"

The bean, like other legumes, is part of human history and has entered the diet in such a massive way that it is defined as "the meat of the poor". This is due to the fact that a pound of dry beans is, from a nutritional point of view, almost the same as a two-pound steak, as it provides the body with the same amount of calories.

SMALL Lentils from SICILY

The SICILIAN lentils they are considered the oldest cultivated legume, they have a good digestibility and a high caloric and nutritional value. They are characterized by a high protein content, a good amount of sugar and a low amount of fat. Lentils do not need long soaking times to prepare and remain compact after cooking.

How to use:
They can be used alone or in combination with other legumes or cereals.
Soaking: does not need
Cooking time: 20 min
Amount of water / legume: 2/1

SMALL Lentils from SICILY

The SICILIAN lentils they are considered the oldest cultivated legume, they have a good digestibility and a high caloric and nutritional value. They are characterized by a high protein content, a good amount of sugar and a low amount of fat. Lentils do not need long soaking times to prepare and remain compact after cooking.

How to use:
They can be used alone or in combination with other legumes or cereals.
Soaking: does not need
Cooking time: 20 min
Amount of water / legume: 2/1

Flax seed

Chia seeds

Borlotti Lamon Beans "Italian Origin"

The bean, like other legumes, is part of human history and has entered the diet in such a massive way that it is defined as "the meat of the poor". This is due to the fact that a pound of dry beans is, from a nutritional point of view, almost the same as a two-pound steak, as it provides the body with the same amount of calories.

LARGE "Sicilian" lentils

How to use:
They can be used alone or in combination with other legumes or cereals.
Soaking: 3/4 hours
Cooking time: 50 min
Amount of water / legume: 2/1

Raw chickpeas 9 mm from Italy

The chickpeas must be placed in cold water for about 12 hours, before being cooked. After that, the chickpeas can be boiled and then crushed, then eaten as a puree. Excellent beneficial properties