£2.15
Made in Italy from rolled, steamed, dried and sieved durum wheat, this medium grain couscous is the perfect canvas for bold spices, herbs and roasted veggies.
In stock
Couscous originates from North Africa and it is a staple ingredient in many Mediterranean countries. In Italy it is a traditional dish in the province of Trapani, Sicily, where it is served with fish soup.
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Chana dal is produced by removing the outer layer of kala chana (black chickpeas) and then splitting the kernel. It is widely used in India for making dals.
Arborio absorbs stock without becoming too soft, making it ideal to cook smooth and creamy risottos. This rounded grain rice variety is grown in the Italian Piedmont region, where it has been cultivated since the 15th century. The combination of exceptional climate, soil, landscape and local expertise ensure the quality and uniqueness of this traditional rice variety.
It’s perfect for an authentic Neapolitan pizza. Ideal for medium rising time (10-12hr at room temperature +25 or 12-24hr at +4).
Brown lentils are a fantastic versatile ingredient used in numerous cuisines from Indian dals to Italian soups.
Fregula Sards is a special variety of Sardinian pasta with a nutty flavour and distinctive golden hue. Deliciously “al dente” after cooking, these tiny round shapes are beautiful in meat-based soups and seafood dishes with clams and shrimps.
Sometimes called the “king of rice” (or “caviar of rice”), Carnaroli is the biggest of the Italian superfino rice varieties. Carnaroli is grown in Italy’s Piedmont region, where the combination of exceptional climate, soil, landscape and local expertise ensure its quality and uniqueness. Carnaroli retains its texture very well during cooking, making it ideal for fine risottos and rice salads.
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