On our website there is a large selection of Tuscan legumes to be purchased directly, simply and quickly on-line. Our legumes are appreciated by all the famous italian gourmets. They are produced by limited quantities from small and artisan producers.
Into our catalogue you will find a large choice of delicatessen regarding the gastronomical italian panorama to be delivered to your home. Under the section legumes and cereals you will find: Sorana IGP bean, the famous Zolfino bean from Pratomagno and many other italian legumes not so famous but excellent as Serra de' Conti Cicerchia, a Slow Food protection.
- SORANA BEANS:so tender and fine, it has a very thin and smooth hull, which is melting completely with pulp after a good cooking. Beside the organoleptic properties, it's so appreciated also for the easy digestibility. The field, on which it grows, is rich of sand and gravel along the river Pescia. It's called "ghiareto", an alluvial field with strips of land on the left side of the river, where to place the supports for the creeper plants. The perfect area goes from Sorana Bridge to Castelvecchio Bridge but the growing is possible also on other river's arm in direction of Mulino di Stiappa. But the best, best area is called Ortochiaro. The yearly production is around 60 quintals and the producers are about fifteen. These beans as also all legumes have a high tonic value, a considerable protein content and a discrete contribution of mineral salts. The sowing time is starting during the last moon of may and during the week's days of monday, thursday, saturday and sunday, otherwise on other period the beans will blacken. While the harvest is happening from August to September and it's done fully by hand. The next step is the drying under sun for three/four days. By cooking the beans don't lose their nutritional value. To preserve the quality, it's suggested to soak beans under tepid water the night before the cooking, then to let them boil into same water, preferable into a glass flask called "gozzo" in Pescia city or into the traditional earthenware pot.
- ZOLFINI BEANS:It's the most precious tuscan legume, typical from Pratomagno, a hill-area between Arezzo and Florence. Its name comes from the particular pale yellow colour, which is similar to sulphur (in italian language "zolfo", and so "zolfini" !). Its hull is so fine, which melts into gourmets' mouth and so they have a high digestibility value and they don't need to be soaked under water. The Zolfino bean is today a cult of the Tuscan gastronomy and agriculture but enough rare as the production is very limited. For its conservation it has been organised also an association called "Association of Zolfino Bean from Pratomagno". Its germination is enough hard, it needs not so much water and also conservation is not easy at all. Anyway it's a very difficult bean but it's always a pleasure to taste it. The cooking time is approx. two hours on slow flame.
- CICERCHIA:it's a Leguminosae originated from an annual herbaceous plant, very similar to the chickpea plant. Its origin is enough old, coming from Middle East. The nutritional properties are very interesting both for the protein and starch content and few fat percentages. It contains also good vitamins. It's perfect for soup preparation. The sowing time is during Spring at the end of April and harvest is during August. In the village of Serra de' Conti, in the middle of the Verdicchio's fields, near Castelli di Jesi, a group of young farmers have joined themselves, establishing the cooperative society LA BONA USANZA, to save this poor legume, which risked to be died out. Now the growing happens by specifical environmental regulations through a strong reduction of pesticides and fertilizers. The type of this "cicerchia" is so special, small but angular, with colouring from grey to spotted brown. There is no need to soak it under water as also to cook it long, because hull is not hard and not bitter. Each package is gr. 500 and it's garnished with laurel leaf and black pepper to keep the better preservation. The Serra de' Conti Cicerchia is a Slow Food protection.
All legumes belong to Papillonacee family, but only few species are growing for food purpose. The most common and famous species are bean, pea, broad bean, chickpea, lentil, cicerchia and soya. The legumes' composition is changing into different species. All contains a lot of proteins (only cereals contains more proteins than legumes !). The dried legumes contains an average of 30% proteins (while soya till 40%). The legumes' proteins have a medium/low biological value due to the scarcity of amino acid. So we suggest to combine them with meat or fish. But legumes contain good percentages of mineral salts as mainly potassium, while vitamin value is lost during cooking.