Legumes indispensable in the kitchen

Dried legumes are a truly precious food for the health of our body, as they are rich in beneficial substances for our body, such as fiber, vitamins and mineral salts, and are also low in fat.

Precisely by virtue of the numerous fibers contained in them, they have a low glycemic index.

They are also rich in vegetable protein, containing almost twice as much as other foods, such as cereals. In fact, dried legumes are also known to be a valid substitute for meat in vegan and vegetarian diets.

They are tasty and extremely versatile: they can be used in a thousand different recipes and combined with many other foods, to make soups and minestrone, as a condiment for typical first courses or as a side dish in meat or fish main courses.

Legumes, cereals and flours are the main ingredients of Italian cuisine and Made in Italy: they are the basis of the Mediterranean diet, focused on pasta and simple and tasty dishes such as pizza.

Of legumes, in particular, there are many varieties in the world: in Italy the most common are chickpeas, lentils, beans, peas, broad beans and cicerchie.

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