After being cleaned and threshed, Monterosso Select spelt assumes its typical oval shape. Thanks to pearling, spelt retains all its nutritional characteristics such as its richness in fibre and minerals. Contains almost no fat. An easily digestible product with an intense and decisive taste. Rich in magnesium, vitamin B, thiamine, niacin, riboflavin. Recommended in salads, combined with grilled vegetables, soups with legumes, or with mushrooms.
Lentils - Bucchini
Rich in fibre, iron, magnesium, potassium, mineral salts and vitamins. They come from an annual plant of just 30/40 cm. Excellent cooked as a stew, they are also ideal used as an ingredient in soups, combined with rice, in cold salads or as a puree for croquettes. Left to soak for a few days and sprouted they are excellent for salads with vegetables seasoned only with EVO oil.
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Legume rich in proteins, mineral salts, in particular calcium, iron, phosphorus and potassium. Also contain vitamin A and group B vitamins. For easy iron absorption we suggest dressing the chickpeas with lemon extra virgin olive oil. Excellent for vegetarian or vegan burgers, as hummus, as a simple side dish or to season pasta and as an ingredient for soups.
Product obtained from specially authorized edible Cannabis Sativa seeds. They are considered a complete food from the point of view of their amino acid content and are beneficial for the intake of vitamins and minerals in human nutrition. Contributes to strengthening the immune system. Used for any baked product, it is recommended to combine it with rice flour to make it less rough on the palate.
Legume particularly rich in proteins, mineral salts, fibre and polyphenols. Source of calcium and phosphorus. It is a rare food outside the regions that preserve it by tradition. Usually, it is used in soups, but it can also be used to add flavour to pasta dishes, or simply as a side dish dressed with EVO oil and aromatic herbs.
Borlotti beans are a rich source of dietary fibre, vitamins A, B, C and E, iron, potassium, phosphorus and calcium. Used in soups, they are excellent combined with spelt, or for creamy sauces in combination with pasta and polenta, with other vegetables in salads, and creamed for a refined pairing with fine foods such as mussels
Flour obtained from 100% Monterosso Select spelt, stone-ground to preserve fibre, minerals and antioxidants typical of the cereal. Particularly rich in proteins and vitamins of the B group. It is widely used for the production of sweets, pasta and bread. its use is particularly recommended for those who cannot digest bread, pasta or other products made of hard and soft wheat.