Legumes
Vegetables & legumes: Legumes are a delicious, nutritious and economical alternative to meat. The selection of beans and vegetables offered in Byitaly are grown in the valleys of the centre of Italy according to the principles of organic agriculture.
Only in ByItaly: "Ribollita", the famous traditional soup of Florence. Easy to prepare (soak it in water and then boil it), without added fat and 10 types of vegetables and legumes. Try the balanced taste of the authentic countryside Italian soup!
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Natural 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.
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Original Umbrian lentils
Packaging;500gr.
Region:umbria
Description:The cultivation of lentils has spread especially in the highlands where the climate and soil identify the product quality: we've selected the best ones grown up into the Umbrian valleys according to the principles of the organic agriculture. Lentils are rich in protein, vitamins and minerals and are easily digestible. You do not need soaking. Baking 30 minutes.
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Original italian ceci
Packaging:500gr.
Region:Umbria
Description:Chickpeas are the most spread out legumes in the world, and even in Italy grow from north to south, but not in large quantities. They are rich in carbohydrates, protein, vitamins A and C, minerals, phosphorus, potassium, and linoleic acid. Help the body to eliminate cholesterol from the intestine. Leave the chickpeas to soak for 8 hours. Baking 30 minutes.
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Ribollita Campagnola "Italiana Natura" 300g
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.
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