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Red Split Lentils are by far the quickest to cook of the lentil family. They need no pre-soaking unlike many legumes and as they are split, they cook very quickly.
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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.
It’s perfect for an authentic Neapolitan pizza. Ideal for medium rising time (10-12hr at room temperature +25 or 12-24hr at +4).
White quinoa has a mild, slightly nutty flavour. It has a wide variety of use as a rice or couscous substitute and is an ideal accompaniment to savoury dishes.
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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