In the past they were considered as the meat for poor people; today it's easy to find legumes in the best recipes together with prawns, lobsters etc.

The recipes with legumes show enough versatility; beans, lentils, chickpeas and cicerchia can be used as starter, as soup but it's also a happy combination with meat and fish, or with pasta and rice. Their texture is delicate and pliable and it offers a large choice of transformations, as a puree or a timbale; also their colours offer special chromatic effects. Then not to be forgotten that they are nutritious, rich of proteins and carbohydrates thanks to their starches.

Somebody can think that they are heavy for digestion and all with same taste, but it's fully wrong ! Here on sale there are a good choice of legumes like re-discovered beans or plants, difficult also to grow them, with an ancient story. As for example the Zolfino bean and the Pink Small chickpea of Mr. Mario Agostinelli, who is taking care about his plants as he is doing with his children, or other beans like White Cocco and Risina grew by the organic company Cuore Verde in Umbria region. Finally to remark also the Sorana bean and the Cicerchia by Serra de' Conti, a legume which have been saved and re-discovered by La Bona Usanza cooperative. The paradox of the modern gastronomy will be to return to the bean as most delicate and rare consumer product instead caviar !