Bücher	Elektronik, Foto
Musik-CDs	DVDs, Blu-ray
Spielzeug	Software

Freizeit, Sport	Haus und Garten
Computerspiele	Küchengeräte
Essen und Trinken	Drogerie und Bad

Kurzbeschreibungen
Zusammenfassungen

Lebensmittel und Getränke:

Farro

Seite 3

Organic Chickpeas Gr.500

Misc.

Organic Pearl Spelt Gr. 500

Misc.

Pearled Spelt Gr.500

Misc.

This cereal can be decorticated (rich in fibers), pearled (with less fibers but quicker to cook), and puffed (ideal for breakfast or for crunching in a break).

Organic Puffed Natural Spelt Gr. 125

Misc.

Grass Pea Gr. 500

Misc.

G R A S S P E A of S E R R A D E' C O N T I In Serra de ' Conti area, among the hills of Verdicchio, a special variety of grass pea is cultivated with low environmental impact techniques. It is flat and pointy, gray and brown colour, with a peel not too tough, and a taste less bitter than other varieties. Soaking time is about 8 hours, cooking time only 45 minutes. These features make it tasty and adapt to nice traditional and innovative recipes. It is a versatile ingredient: excellent for soups, cooked in puree or served as a side dish of zampone (stuffed pigs foot). Moreover, with the grass pea flour you can prepare delicious maltagliati and pappardelle pasta.

"cicerchiole" Gr. 150

Misc.

They are puff pastry similar to crackers, handmade with grass pea flour (40%), chick peas (20%) and wheat (40%). Holding them in the bag or in the car, you can reduce the first sense of hunger. Excellent to prepare some snacks, perfect for bread basket in restaurants. You can enrich them with bacon spiced with garlic and parsley, with salted codfish, with gorgonzola cream, with cauliflower and rosemary soup, with eggplant and mint soup, with borlotti bean puree and sweet onion.

Solfino Bean Gr.500

Misc.

A N T I Q U E B E A N F R O M M A R C H E R E G I O N The Solfino bean has come back in Marche region and specifically in Serra de ' Conti area. Small, swollen, pale yellow (like sulfur), was diffused long time ago in the central regions of Italy ( Marche, Tuscany and Umbria). In recent decades it has been cultivated again in several areas, including Marche. The local seed, was found, studied and selected by the C R A - Experimental Institute of Horticulture of Monsampolo del Tronto. La Bona Usanza has decided to cultivate the Solfino bean, in order to safeguard the native varieties of agricultural products, put at risk by the increasing use of industrial production methods. The Solfino bean (once called " Solfì") has very particular organoleptic qualities: finest peel, creamy consistency, delicate flavor, perfect cooking. To taste all its features we suggest you to taste it just boiled, still warm, with good olive oil and salt. It is sowed in April and picked at the end of July, it can't stand standing water and it prefers poor and dry lands. Its cultivation is difficult and is put at risk every year since the production is heavily linked to climate changes, and many operations need to be carried out manually. Therefore the Solfino Bean is for sure very tasty, but at the same time it needs patient care. That is why he has risked many time to extinct, but today it is still on our tables, cause for great satisfatcion for the farmers who care about its safeguard.

Whole Spelt Flour Kg.1

Misc.

Our whole flours are achieved by a stone milling. They are all carefully packed in our farm in a 1 kg parcel, with expiry of one year. The preservation and the warehousing of the product are made in our stock, built according the green architecture and building techniques.