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Legumes

Italian Vegetables and legumesVegetables and legumes form an essential part of Italian cuisine, just like they do for the Indian cuisine. These two foods are extremely health-giving apart from being delicious, and can be accompanied by meat dishes or can be enjoyed independently. Indians primarily being vegetarian will love our assortment of vegetables and legumes which are tasty and form an affordable alternative to meat. We bring them to you from the valleys of Central Italy grown according to organic agricultural principles. Similarly you would love Ribollita exclusively from ByItaly which is a celebrated traditional soup from Florence. It is easy to make and doesn’t have added fat. It contains 10 of the veggies and legumes and so, is an ideal energizer reminding you of Italian countryside. Grab these exclusive dishes from ByItally and enjoy the real Italy.

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  • Natural beans

    Natural beans

    packaging: 500gr

    Region:  Umbria

    Description:  food rich in potassium, magnesium, folic acid, copper, phosphorus, zinc and vitamin B6.

    Cooking: Leave the beans to soak for 8 hours. Baking 30 minutes.

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  • Original Umbrian lentils

    Original Umbrian lentils

    Packaging;500gr.

    Region:umbria

    Description:The cultivation of lentils has spread especially in the highlands where the climate and soil identify the product quality: we've selected the best ones grown up into the Umbrian valleys according to the principles of the organic agriculture. Lentils are rich in protein, vitamins and minerals and are easily digestible. You do not need soaking. Baking 30 minutes.

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  • Original italian ceci

    Original italian ceci

    Packaging:500gr.

     Region:Umbria

     Description:Chickpeas are the most spread out legumes in the world, and even in Italy grow from north to south, but not in large quantities. They are rich in carbohydrates, protein, vitamins A and C, minerals, phosphorus, potassium, and linoleic acid. Help the body to eliminate cholesterol from the intestine. Leave the chickpeas to soak for 8 hours. Baking 30 minutes.

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  • Ribollita Campagnola "Italiana Natura"

    Ribollita Campagnola "Italiana Natura" 300g

    Traditional countryside Soup, contains the best vegetable selection and its ingredients make it an healthy and balanced dish fat-free.

    Ingredients: Cannellini beans, beans grat Northern, pinto beans, kidney beans crown, dehydrated carrots, dehydrated tomatoes, dehydrated celery, leek, onion and parsley.

    Serving suggestions: Excellent with toasted bread.

    Ribollita is a typical Tuscan “poor” soup made with dried bread and vegetables, very common especially in the area of Florence. Its name comes from the habbits of italian farmers who used to cook it a lot (especially on Friday) as it was a light dish. These mixed vegetables and legumes were “stewed” during the following days. Like all other vegetable soups, Ribollita becomes even more tasty when boiled over and over on fire.

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  • Legionnaire’s Spelt "Italiana Natura"

    Good Luck Lentils "Italiana Natura" 500g

    packaging:500gr.

    region:umbria

    description:The lentil is a legume known since ancient times, much cultivated for the edible grain, high in protein. is a herbaceous annual plant, 20 to 70 cm high, whose stems are straight and branched. The flowers, corolla papilionacea typical of the subfamily Faboideae, are white or pale blue, and in clusters of two to four. The summer flowering occurs between May and July.

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  • Legionnaire’s Spelt "Italiana Natura"

    Legionnaire Spelt

    Packaging: 500gr

    Region:umbria

    Serving suggestions: Great for salads, pasta dishes and soups made from cereals.

    Spelt is famous for being the food of the Roman legions who set out to conquer the world. However, its cultivation has been gradually decreasing over the centuries, supplanted by the soft and hard wheat with higher yields and lower manufacturing costs. Today spelt cultivation is often associated with organic farming and to attempt to raise the marginal agricultural areas, not suitable for intensive cultivation of cereal grains.

     

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