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...

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...