Pulses and cereals

Pulses and cereals

Legumi e cereali Cignale Legumi e cereali Cignale Legumi e cereali Cignale Legumi e cereali Cignale Legumi e cereali Cignale

Cignale pulses and cereals

Pulses and cereals have always been a typical food of traditional farm cuisine and, more in general, of the Mediterranean diet.

Jointly they represent a good meal complete with all the essential nutritious ingredients: for this reason we have taken from tradition many meals based on them, such as pasta and chickpeas, pasta and beans, pasta and lentils, and vegetables soup, very appetizing dishes, that are even good for health.

Scientific researches have found that cereals have none of the essential amino acids of which the pulses are rich, so putting them togheter is a good diet.

BARLEY: Amillis barley, pruduced and packed following the law, free from colouring and preserving agents.

SPELT: spring spelt, pruduced and packed following the law, free from colouring and preserving agentsi.

CHICKPEA: Vestina's hills chickpeas, pruduced and packed following the law, free from colouring and preserving agents.

BEANS: Tavo's "tondini", pruduced and packed following the law, free from colouring and preserving agents.

LENTILS: Vestina's hills lentils, pruduced and packed following the law, free from colouring and preserving agents.

 

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