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32 Produkte
Spelt Spaghetti Bio Pasta Fabbri, how to use it:
Organic spelt pasta, 100% dicocco spelt. Rough surface, due to bronze drawing. Cooking time: 11 minutes.
Ingredients:
Organic spelt flour, water. Contains gluten. May contain traces of egg, soya and mustard. AVERAGE NUTRITIONAL VALUES PER 100 g: energy 1389 kJ / 332 kcal, fat 2.1 g, of which: saturated fatty acids 0.5 g, carbohydrates 66 g, of which: sugars 3.7 g, fibre 7.1 g, protein 12 g, salt 0.05 mg
Hystory of Pasta Fabbri:
Since 1893 in Strada in Chianti, from father to son, the Fabbri family has been making pasta in the same way, without any changes, in the same square in the center of the village. At Pasta Fabbri, they still respect traditional pasta-making techniques: drying is ‘very slow’ (from 72 to 144 hours depending on the format), temperatures are strictly below 38°C and the pasta is drawn ‘al bronzo’, i.e. with the help of original bronze dies from the 1950s.
Spelt Grains Monastero di Siloe:
It is a low glycaemic index food, highly energetic and digestible. Its grain is very tasty, ideal in the kitchen for preparing soups or salads.
Spelt Grains , read more:
Spelt is the first cereal cultivated by man, and the origin of its cultivation dates back to Neolithic man, over 10,000 years ago in the regions of ancient Mesopotamia. Today, the Monks of Siloe are cultivating this ancient cereal in our lands. Spelt is a balanced foodstuff, rich in B vitamins and minerals such as phosphorus, calcium, iron and magnesium.
Hystory of Monastero di Siloe:
The monastic community of the Monastero Di Siloe is located in Cinigiano, on the slopes of Mount Amiata. They have always worked daily on their products, alternating hours of work with hours of prayer. At the Monastery of Siloe they produce a range of extraordinary and natural (certified organic) food products. An impressive production, for a very small community, that has been praised by several critics.
Spelt Flour Mulino le Pietre, how to season it:
Suitable for dry and fresh pasta
Ingredients:
100% Bio and Organic spelt
Hystory of Mulino le Pietre:
Mulino Le Pietre was founded by a heterogeneous group of people from Val di Cornia, organic farmers, technicians, cooks and entrepreneurs who, since 2013, have come together with the common idea of reconstructing the Val di Cornia's cereal chain, cultivating traditional varieties of high-straw wheat (the so-called ancient grains) in collaboration with the University of Florence.
Zolfino Bean "Presidium Slow Food" Le Fontacce
€12,30
Einzelpreis proZolfino Bean "Presidium Slow Food" Le Fontacce
€12,30
Einzelpreis proZolfino Bean "Presidium Slow Food" Le Fontacce, How to use?
Before cooking, soaking is not necessary, it is recommended to boil the product and then season it with a drizzle of Evo olive oil
Le Fontacce
The farm " Le fontacce" was born in 2008, on a farm existing since the beginning of 1800, is certified organic on all its products. Le Fontacce is a producer of the famous Fagiolo Zolfino Slow Food which is so called for its pale yellow color like sulfur, has a round shape and its pasta is creamy and exceptionally tasty. Traditionally it is sown on the hundredth day of the year, also called by farmers “day of the hundred”. It is very connected to climatic conditions and often produces a very small harvest, so much that its cultivation was almost abandoned, in preference to beans having a more reliable yield.
Volterra Salt :
Volterra salt is considered the purest in Italy due to its 99.9% purity achieved through the recrystallisation process, which consists of dissolving the salt in water with subsequent purification to remove all impurities, and then recrystallisation takes place
Salt spreader
Ready-to-use, perfect to facilitate salt dosing of your dishes
Locatelli
The Locatelli company was founded in 1862 by Giuseppe Locatelli, who decided to initiate a modernisation of infrastructure and production techniques. For several decades, the Locatelli company dominated the salt market in the region, creating a network of national and international customers thanks to their exceptional product defined as the purest salt in Italy, The Locatelli company’s salt pans in Volterra represent not only an important economic resource for the region, but also a historical and cultural heritage, testifying to the thousand-year-old tradition of sea salt production in Tuscany.
Soup with organic chickpeas Podere Pereto
€6,00
Einzelpreis proSoup with organic chickpeas Podere Pereto
€6,00
Einzelpreis proSoup with organic chickpeas Podere Pereto, How to use:
This soup can be cooked without soaking, or after a quick soak and cook in about 40 minutes. We recommend cooking the soup with 1 chopped potato; after cooking you can puree everything with a blender and season the resulting cream with extra virgin olive oil, heated separately, and 3/4 sprig of fresh rosemary.
Soup with organic chickpeas Podere Pereto:
Ingredients:
Hulled chickpeas* 50%, Chickpeas* 50% *from organic farming
May contain traces of cereals containing gluten
Average nutritional values per 100 g: Energy 1468 kJ / 350 kcal, Fat: 5.5 g - of which saturated fatty acids: 0.6 g, Carbohydrates: 57 g - of which sugars: 7.2 g, Protein: 21 g, Salt: 0.04 g
Podere Pereto:
The company was founded in 1991, in Serre di Rapolano, in the heart of Tuscany.
The aim is to practise organic farming, creating a microcosm that is sustainable both ecologically and economically and socially. From the very beginning, in fact, local and ancient varieties are cultivated, excluding the use of fertilisers, chemical and synthetic pesticides, toscanello bean and zolfino bean, and cereals such as Verna, Gentil Rosso, Frassineto and Cappelli durum wheat, are naturally adapted to the local soil and climate, Furthermore, it allows the farm to adopt a three-year rotation system and prevent over-exploitation of the land, thus ensuring respect for the balance of the land
Verna Type 1 Flour Mulino Val D'Orcia:
Is stone ground. Organic product. "Type 1" is the highest degree of refinement achieved by stone milling and is therefore the most versatile.
Ingredients:
Organic Verna Wheat
Mulino Val D'Orcia
Mulino Val d'Orcia was born about 30 years ago from an intuitive idea of Luchino, who decided to buy the mill and a small kneading machine. Their success stems from the fact that before being pasta makers, they were farmers. Mulino Val d'Orcia produces high quality organic pasta in the municipality of Pienza, in the heart of the Val d'Orcia, a UNESCO world heritage site for the beauty of its landscape and the balance between nature and human activities.
Wheat flour type 1Lunica Mugello:
Flour type 1 di Grano Tenero is an artisan flour obtained from a slow milling of the best wheat. It is a semi-integral flour that retains more fibre and bran than type 0 and 00 flour. Type 1 flour has a delicate flavour and is highly digestible, and is suitable for the preparation of pizza, fresh pasta, bread, biscuits, and cakes of all kinds.
Wheat flour type 1 Lunica Mugello, ingredients:
wheat flour type 1
Lunica Mugello
this company only produces food with respect for nature and its sustainability, always respecting good hygiene standards, promoting healthy and environmentally sustainable agriculture
Black Chickpea Podere Pereto, How to use:
The black chickpea is characterised by its distinctive dark colour, intense flavour and creamy texture. The skin is thicker than that of other varieties and makes the black chickpea more suitable for preparations with mashed or blended vegetables.
Black Chickpea Podere Pereto:
Preparation:
The chickpeas should be soaked for a long time, even up to 24 hours, then rinsed and simmered for about an hour and a half (40 min in a pressure cooker). The serving size is 80 grams per person.
Nutritional values per 100g: b Average value for 100g: Energy/Energy: 1260 kJ / 300 kcal, Fats/Total Fat: 4.8g - of which saturated fatty acids/saturated fat: 0.6g, Carbohydrates/Carbohydrate: 49g - of which sugar/of which sugar: 3.2g,Protein/Protein: 20g,Salt/Salt: 0.01g
Podere Pereto:
The company was founded in 1991, in Serre di Rapolano, in the heart of Tuscany.
The aim is to practise organic farming, creating a microcosm that is sustainable both ecologically and economically and socially. From the very beginning, in fact, local and ancient varieties are cultivated, excluding the use of fertilisers, chemical and synthetic pesticides, toscanello bean and zolfino bean, and cereals such as Verna, Gentil Rosso, Frassineto and Cappelli durum wheat, are naturally adapted to the local soil and climate, Furthermore, it allows the farm to adopt a three-year rotation system and prevent over-exploitation of the land, thus ensuring respect for the balance of the land
Chestnut Flour from Monte Amiata Castagna Leopoldina
€12,00
Einzelpreis proChestnut Flour from Monte Amiata Castagna Leopoldina
€12,00
Einzelpreis proChestnut Flour from Monta Amiata:
The smallest, carefully hand-selected chestnuts are ground in an old stone mill and processed into a typically ivory-coloured flour with an unmistakable aroma.
Naturally gluten-free, obtained from Italian chestnuts, it lends itself to numerous sweet and savoury preparations.
Castagna Leopoldina
A closed and sustainable supply chain, Castagna Leopoldina, on the slopes of Monte Amiata, in the Maremma region, produces and processes chestnuts and marroni chestnuts following natural rhythms, to offer everyone the authentic, preservative-free taste of chestnuts all year round.
Artisanal products of absolute quality such as chestnut creams and chestnut flour, are produced in their own workshop, nestled among the chestnut trees, taking care of every phase of a sustainable and closed supply chain.
At Castagna Leopoldina, life flows in symbiosis with nature and in the company of the bees that catalyze the natural pollination of the chestnuts and chestnut trees on Monte Amiata.
Chestnut Flour Lunica Mugello:
The smallest, carefully hand-selected chestnuts are ground in an old stone mill and processed into a typically ivory-coloured flour with an unmistakable aroma.
Naturally gluten-free, obtained from Italian chestnuts, it lends itself to numerous sweet and savoury preparations.
Chestnut Flour Lunica Mugello, ingredients:
Chestnut flour . average nutritional values per 100 grams of product: energy value 1594kj-377kcal fat 4.4g of which saturated fatty acids 0.9g carbohydrates 75g of which sugars 20g Fibre 9.2g Protein 5.1g salt 0g
Lunica Mugello
this company only produces food with respect for nature and its sustainability, always respecting good hygiene standards, promoting healthy and environmentally sustainable agriculture
Dried Chickpeas Maremma Vegetale
Selected, hand-picked chickpeas. Usage: Soak in cold water for at least 6 hours and cook for a minimum of 60 minutes in 2 litres water or stock. Wash thoroughly in water before soaking.
Maremma Vegetale
Maremma Vegetale was established in 2014 with the desire to rediscover the flavours and culinary traditions of our territory and with the firm belief that all its products should be the result of the shortest possible supply chain, made up of raw materials cultivated almost exclusively by the company itself, and that processing and storage should take place in the shortest possible time, i.e. within 8 hours of harvesting.
Ingredients:
dried chickpeas
Average nutritional values per 100 grams of product: energy343kcal-1427kj, fat 6.3g, of which saturated 0.0g, carbohydrates 46.9g, of which sugars 3.7g, protein 20.9g, fibre13.6g, salt0.0g
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Fagiolo Di Sorana IGP "Slow Food Presidium" Il Ghiareto
€15,85
Einzelpreis proFagiolo Di Sorana IGP "Slow Food Presidium" Il Ghiareto
€15,85
Einzelpreis pro
Fagiolo Di Sorana IGP "Slow Food Presidium" Il Ghiareto, Taste Notes:
Unique taste and excellent organoleptic characteristics.. It is, in fact, an excellent base for broths, an indispensable element for "Spelt Soup" and is also very appetising when cooked in the oven.
Fagiolo Di Sorana IGP "Slow Food Presidium" Il Ghiareto
100% lucchese production, each product label tells its story, from production to storage, telling the origin and mission of this product
Ingredients:
100% Fagiolo Di Sorana IGP "Slow Food Presidium". Nutritional values per 100 grams of product: energy value 353kcal-1498kj fat 2.1 g of which saturated fatty acids 1,5 g carbohydrates 62 g of which sugars 3.7 g protein 21 g salt 0 g
Garfagnana Spelt PGI
Garfagnana spelt is an ancient cereal that is cultivated and processed without the use of chemical products, prohibited by production regulations; the grain is only stripped of its outer husk in order to maintain all its nutritional properties.
Rich in insoluble fibre, mineral salts, copper, potassium, calcium, iron, phosphorus, magnesium and manganese, vitamins A B C E and has a low percentage of fat
Garfagnana Master Butcher: Antica Norcineria
The producer, Antica Norcineria, master butchers for four generations. Their story began in the post-war period on the slopes of the Apuan Alps, in the Serchio Valley where the large chestnut forests and terraces sown with spelt bear witness to an ancient rural tradition that is still preserved today. In the beginning, the production and marketing of typical products such as lard, sausage and soppressata was a source of pride for the Antica Norcineria, which became a reference brand for all the genuine products of the Media Valle, Garfagnana and surrounding areas. Today, thanks to them, the peasant memory handed down by their ancestors is handed down and the culture of eating healthy and well is spread. In working the raw materials, L’Antica Norcineria respects the ancient tradition using the processing methods of the past. In fact, all-natural products are used in the preparation of cold cuts.
Ingredients:
Garfagnana Spelt PGI
Nutritional values per 100 grams of product
Energy 1495kj-357kcal
Fats 2gr
of which saturated fatty acids 0.7gr
of which monosaturated 0.9gr
of which polyunsaturated 0.4gr
Carbohydrates 70gr
of which sugars 3,4gr
starch 53gr
fibre 8,4gr
Protein 11gr
Salt 0 gr
Grains of Wheat Monastero di Siloe:
Its grain is very tasty and highly digestible, ideal in the kitchen for preparing soups or salads.
Grains of Wheat, read more:
Durum wheat Triticum Turanicum is an ancient grain originating in the regions of ancient Mesopotamia. Considered the ancestor of today's durum wheat, it is one of the oldest grains cultivated by man. The monks of the Monastery of Siloe are recovering this ancient wheat variety by cultivating it on their land. Triticum Turanicum is a mineral-rich, high-protein wheat that has not been altered by the genetic manipulation techniques of modern agriculture.
Hystory of Monastero di Siloe:
The monastic community of the Monastero Di Siloe is located in Cinigiano, on the slopes of Mount Amiata. They have always worked daily on their products, alternating hours of work with hours of prayer. At the Monastery of Siloe they produce a range of extraordinary and natural (certified organic) food products. An impressive production, for a very small community, that has been praised by several critics.
Hulled Peas Podere Pereto, How to use:
Perfect for pairing with soups and stews, they can also be used as ingredients for meatballs and vegetable burgers. If you want to save extra time in cooking, you can soak the peas for a few hours, even with added flavourings, and then cook them directly in their own water
Hulled Peas Podere Pereto:
Average values per 100g: b Average value for 100g: Energy/Energy: 1368 kJ / 326 kcal, Fat/Total Fat: 2,0g - of which saturated fatty acids/saturated fat: 0g, Carbohydrate/Carbohydrate: 48g - of which sugar/of which sugar: 2,9g, Protein/Protein: 21g, Salt/Salt: 0,01g
Podere Pereto:
The company was founded in 1991, in Serre di Rapolano, in the heart of Tuscany.
The aim is to practise organic farming, creating a microcosm that is sustainable both ecologically and economically and socially. From the very beginning, in fact, local and ancient varieties are cultivated, excluding the use of fertilisers, chemical and synthetic pesticides, toscanello bean and zolfino bean, and cereals such as Verna, Gentil Rosso, Frassineto and Cappelli durum wheat, are naturally adapted to the local soil and climate, Furthermore, it allows the farm to adopt a three-year rotation system and prevent over-exploitation of the land, thus ensuring respect for the balance of the land
Integral Grain Flour Mulino le Pietre
€4,90
Einzelpreis proIntegral Grain Flour Mulino le Pietre
€4,90
Einzelpreis proIntegral Grain Flour Mulino le Pietre:
Obtained from the stone milling of historical varieties of organic common wheat grown in Val di Cornia selected and GMO-free.
Ingredients:
100%local bio grain
Hystory of Mulino le Pietre:
Mulino Le Pietre was founded by a heterogeneous group of people from Val di Cornia, organic farmers, technicians, cooks and entrepreneurs who, since 2013, have come together with the common idea of reconstructing the Val di Cornia's cereal chain, cultivating traditional varieties of high-straw wheat (the so-called ancient grains) in collaboration with the University of Florence.
La Debole Flour Mulino le Pietre
€4,90
Einzelpreis proLa Debole Flour Mulino le Pietre
€4,90
Einzelpreis proLa Debole Flour Mulino le Pietre:
Flour obtained by stone milling organic Tuscan soft wheat. The main characteristic is in the cooked dough; crumbly consistency.
Ingredients:
100% Bio and Organic grain
Hystory of Mulino le Pietre:
Mulino Le Pietre was founded by a heterogeneous group of people from Val di Cornia, organic farmers, technicians, cooks and entrepreneurs who, since 2013, have come together with the common idea of reconstructing the Val di Cornia's cereal chain, cultivating traditional varieties of high-straw wheat (the so-called ancient grains) in collaboration with the University of Florence.
Lemon and rosemary salt Savini Tartufi:
From meat to fish, not forgetting potatoes, both fried and mashed. Unique to enhance your favourite dishes!
INGREDIENTS
Salt of volterra
Savini Tartufi
From 1920 until today, a Family that works in harmony in respect of nature and people. A story of courage and character that has made the Savini Tartufi brand an important reference point for quality in the world of truffles. The history and the competence acquired over the years, give Savini Tartufi the ability to realize an articulated range of products of the highest quality. Products that go together with fresh and fragrant truffles, the fruit of Tuscan land. In these places, Savini Tartufi has been dealing with truffles for 4 generations. Today Savini Tartufi is a modern company, an excellence of Made in Italy that looks to the future, strong of its ancient values.
Lentils Mulino Val d'Orcia:
Particularly rich in sugar and protein, as well as iron, Particularly diuretic, rich in insoluble and soluble fibre, they contain a high proportion of minerals such as calcium, phosphorus, iron and zinc; vitamins B1, B2, B3.
Ingredients:
organic lentils
Mulino Val D'Orcia
Mulino Val d'Orcia was born about 30 years ago from an intuitive idea of Luchino, who decided to buy the mill and a small kneading machine. Their success stems from the fact that before being pasta makers, they were farmers. Mulino Val d'Orcia produces high quality organic pasta in the municipality of Pienza, in the heart of the Val d'Orcia, a UNESCO world heritage site for the beauty of its landscape and the balance between nature and human activities.
Oatmeal soup Podere Pereto, How to use:
This soup can be cooked without soaking. It consists only of cereals and can be combined with legumes to form a complete single dish.
Recipe for 4 persons: Pour 200 g soup into 2 l cold water accompanied by 2 diced carrots, 1 celery stalk and 1 onion and salt to taste. Bring to the boil and leave on the stove for 35 minutes. Season with slightly warmed EVO oil and freshly chopped rosemary and thyme.
Oatmeal soup Podere Pereto:
Ingredients:
Decorticated white oats* 50% - Pearl barley* 50% .
*from organic farming. Allergens:Contains gluten.
Nutrition facts per 100g: b Average value for 100g: Energy/Energy: 1556 kJ / 371 kcal, Fat/Total Fat: 4,0g - of which saturated fatty acids/saturated fat: 0,7g, Carbohydrate/Carbohydrate: 72g - of which sugar/of which sugar: 0g, Protein/Protein: 13g, Salt/Salt: 0,01g
Podere Pereto:
The company was founded in 1991, in Serre di Rapolano, in the heart of Tuscany.
The aim is to practise organic farming, creating a microcosm that is sustainable both ecologically and economically and socially. From the very beginning, in fact, local and ancient varieties are cultivated, excluding the use of fertilisers, chemical and synthetic pesticides, toscanello bean and zolfino bean, and cereals such as Verna, Gentil Rosso, Frassineto and Cappelli durum wheat, are naturally adapted to the local soil and climate, Furthermore, it allows the farm to adopt a three-year rotation system and prevent over-exploitation of the land, thus ensuring respect for the balance of the land
Chickpea flour Podere Pereto, How to use:
Chickpea flour is a traditional Tuscan ingredient, it is generally used as a base for various recipes both sweet and savoury such as cecina or almond and citrus biscuits.
Chickpea flour Podere Pereto :
Allergens:
May contain residues of cereals containing gluten
Nutritional Statement:Average values per 100g:Energy: 1609 kJ / 383 kcal, Fat: 6.6g - of which saturated fatty acids: 0.7g, Carbohydrates: 57g - of which sugars: 11g,Protein 22g, Salt < 0.02g
Podere Pereto:
The company was founded in 1991, in Serre di Rapolano, in the heart of Tuscany.
The aim is to practise organic farming, creating a microcosm that is sustainable both ecologically and economically and socially. From the very beginning, in fact, local and ancient varieties are cultivated, excluding the use of fertilisers, chemical and synthetic pesticides, toscanello bean and zolfino bean, and cereals such as Verna, Gentil Rosso, Frassineto and Cappelli durum wheat, are naturally adapted to the local soil and climate, Furthermore, it allows the farm to adopt a three-year rotation system and prevent over-exploitation of the land, thus ensuring respect for the balance of the land
Organic Spelt Flakes Podere Pereto, How to use:
Perfect with yoghurt, dried fruit and honey. They can be used to prepare muesli, granola, porridge and cakes.
Organic Spelt Flakes Podere Pereto :
Ingredients:
spelt monococcus.
Allergens:
contains gluten.
Average values per 100g: Energy: 1385 kJ / 330 kcal, Fats: 4.3g - of which saturated fatty acids: 0.8g, Carbohydrates: 55g - of which sugars: 3.3g, Protein: 16g, Salt: 0g
Podere Pereto:
The company was founded in 1991, in Serre di Rapolano, in the heart of Tuscany.
The aim is to practise organic farming, creating a microcosm that is sustainable both ecologically and economically and socially. From the very beginning, in fact, local and ancient varieties are cultivated, excluding the use of fertilisers, chemical and synthetic pesticides, toscanello bean and zolfino bean, and cereals such as Verna, Gentil Rosso, Frassineto and Cappelli durum wheat, are naturally adapted to the local soil and climate, Furthermore, it allows the farm to adopt a three-year rotation system and prevent over-exploitation of the land, thus ensuring respect for the balance of the land
Organic Oat Flakes Podere Pereto, How to use:
Perfect with yoghurt, dried fruit and honey. They can be used to prepare muesli, granola, porridge and cakes.
Organic Oat Flakes Podere Pereto :
Ingredients:
oat flakes.
Allergens:
contains gluten.
Organic certification:
ICEA
Average nutritional values per 100g: Energy: 1559 kJ / 371 kcal, Fats: 7.4g - of which saturated fatty acids: 1.3g, Carbohydrates: 73g - of which sugars: 17g, Protein: 7.9g, Salt: 0.08g
Podere Pereto:
The company was founded in 1991, in Serre di Rapolano, in the heart of Tuscany.
The aim is to practise organic farming, creating a microcosm that is sustainable both ecologically and economically and socially. From the very beginning, in fact, local and ancient varieties are cultivated, excluding the use of fertilisers, chemical and synthetic pesticides, toscanello bean and zolfino bean, and cereals such as Verna, Gentil Rosso, Frassineto and Cappelli durum wheat, are naturally adapted to the local soil and climate, Furthermore, it allows the farm to adopt a three-year rotation system and prevent over-exploitation of the land, thus ensuring respect for the balance of the land
Organic Muesli Podere Pereto, How to use:
Perfect with milk, yoghurt and chocolate in a cup, it can also be used in the preparation of bread, cakes or to enrich salads.
Organic Muesli Podere Pereto :
Ingredients:
Spelt monococo flakes, oat flakes, puffed spelt dicocco, almonds, dried apples, brown sugar.
Allergens:
contains gluten and nuts.
Organic certification: ICEA
Average nutritional values per 100g:Energy: 1547 kJ / 34069 kcal, Fat: 10.8g - of which saturated fatty acids: 1.4g, Carbohydrates: 53.9g - of which sugars: 18.5g, Protein: 9.5g, Salt: 0.04g
Podere Pereto:
The company was founded in 1991, in Serre di Rapolano, in the heart of Tuscany.
The aim is to practise organic farming, creating a microcosm that is sustainable both ecologically and economically and socially. From the very beginning, in fact, local and ancient varieties are cultivated, excluding the use of fertilisers, chemical and synthetic pesticides, toscanello bean and zolfino bean, and cereals such as Verna, Gentil Rosso, Frassineto and Cappelli durum wheat, are naturally adapted to the local soil and climate, Furthermore, it allows the farm to adopt a three-year rotation system and prevent over-exploitation of the land, thus ensuring respect for the balance of the land
