Legumes

It isn't easy to cook grains and pulses together due to their different cooking times. Giacomo Santoleri who farms this mix on the eastern slopes o...

Giacomo Santoleri grows ancient grains and pulses on the Caprafico plain in Abruzzo. These lentils are sown at the end of March on poor, chalky soi...

Giacomo Santoleri grows a range of heritage grains and pulses. This golden flour he grinds from chickpeas is an Italian store cupboard staple. ...

Like a lot of Italians, Luigi and his brother have a small holding which they run alongside their main business of making our fabulous ventricina ...

Like a lot of Italians, Luigi and his brother have a small holding which they run alongside their main business of making our fabulous ventricina a...

Azienda Agricola Giuseppina Dolci is an organic farm in the Umbrian Appenines. At over 1000ms the land is wild and mountainous, not suited to con...

Born from an idea of his father Antonio, Domenico Dolci made this soup mix as a tribute to Umbrian cuisine. Use it as a base for nutritious bea...

Cicerchia is an ancient legume found in pockets of Italy; we first ate it in Sicily but now it is quite widely grown in Umbria. The flavour is simi...

Azienda Agricola Giuseppina Dolci is an organic farm in the Umbrian Appenines. At over 1000ms the land is wild and mountainous, not suited to conve...

Azienda Agricola Giuseppina Dolci is an organic farm in the Umbrian Appenines. At over 1000ms the land is wild and mountainous, not suited to conv...

Azienda Agricola Giuseppina Dolci is an organic farm in the Umbrian Appenines. At over 1000ms the land is wild and mountainous, not suited to conv...

Azienda Agricola Giuseppina Dolci is an organic farm in the Umbrian Appenines. At over 1000ms the land is wild and mountainous, not suited to conve...

Azienda Agricola Giuseppina Dolci is an organic farm in the Umbrian Appenines. At over 1000ms the land is wild and mountainous, not suited to conv...

Organic maize flour is obtained from the ottofile and violet corn varieties. A local mill stone grinds the cobs to a rustic texture that is perfect...

Italian farro is often referred to as spelt but is a distinct species properly called emmer. Farro was the favoured cereal of the ancient romans wh...