Search results for 'escaole and beans'

packaging: 500gr

Region:  Umbria

Description:  food rich in potassium, magnesium, folic acid, copper, phosphorus, zinc and vitamin B6.

Cooking: Leave the beans to soak for 8 hours. Baking 30 minutes.

This special pasta is produced with raw materials of pure quality, semolina selected with a greater proportion of gluten.

To guarantee the craftsmanship of the pasta, Italiana Natura follows strich rules.

Traditional countryside Soup, contains the best vegetable selection and its ingredients make it an healthy and balanced dish fat-free.

Ingredients: Cannellini beans, beans grat Northern, pinto beans, kidney beans crown, dehydrated carrots, dehydrated tomatoes, dehydrated celery, leek, onion and parsley.

Serving suggestions: Excellent with toasted bread.

Ribollita is a typical Tuscan “poor” soup made with dried bread and vegetables, very common especially in the area of Florence. Its name comes from the habbits of italian farmers who used to cook it a lot (especially on Friday) as it was a light dish. These mixed vegetables and legumes were “stewed” during the following days. Like all other vegetable soups, Ribollita becomes even more tasty when boiled over and over on fire.

Ingredients: 80% pistachio, extra-virgin olive oil, salt, pepper.
 
Area of production: Bronte, Vulcano Etna
 
Net weight: 200gr
 
Made with hand-pickied pistachios from Bronte. Ready to use and garnish any kind of Italian Pasta for 8/12 people. Once opened the jar, re-fill with a bit of extra Virgin olive Oil and store up in the fridge for maximum 15 days.

Bottle: 0.70L
Alcohol by volume: 42%
Classified: Sambuca Liqueur
Ingredients: secret recipe  
Presentation: glass bottle

Drink responsibly!