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Soup Legumes and Wheat Kg 2 - La valle nel parco, good legumes from Altamura
The soups of cereals and legumes are one of the typical dishes of the Italian tradition, each region has its own version that respects the characteristics of the area.
Some consider the soup a poor meal, in fact the mix of energy and Mediterranean flavors amazes every time.
This soup represent a complete meal full of all nutrients, and in it are gathered the legumes that are cultivated by ancient time on the Murgia on the border between Puglia and Basilicata (Italy), together with the grain.
HOW TO PREPARE THE SOUP:
Keep soaking the desired amount of legumes and cereals of the soup, about 10-12 hours.
Cook slowly in a pot, carefully covering legumes and cereals with water.
Add according to your taste: salt and flavors (onion, garlic, celery, etc.).
Wait for your favorite cooking point.
HOW TO EAT THE SOUP:
Soups are recommended for every age, ideal (warm) in winter and very good (even cold) in summer.
Serve in a plate by adding a string of extra virgin olive oil made in Italy.
12% lentil, 12% chickpea black, 12% chickpea white, 12% chickling, 12% fava bean with shell, 12% grass pea, 12% bean, 16% durum wheat.
La valle nel parco is a farm located in the Alta Murgia Park (Bari, Puglia, Italy), the chief is Pietro Cifarelli, the farm prduce vegetables and whatever the land offers.
The farm "La valle nel parco" manufactures the widest range of typical legumes of Alta Murgia area, becoming the guardian of a biodiversity that was disappearing.
Combining modern techniques, the company aim to maintain the organoleptic characteristics of legumes in which our ancestors have accustomed us.
Pietro Cifarelli has combined its passion and dedication to the important legume culture for the apulian territory, to the cultivation of these legumes that were disappearing.
La valle nel parco produce by integrated methods that use phytosanitary products that are (also) used in organic farming.