Rice, Pasta & Pulses
The difference in our grains is all in the detail. The reason we source our lentils specifically from Castelluccio di Norcia in Umbria, for example, is that the high-altitude climate and soil produces a thin-skinned lentil that is easier to cook and more tender. Our 100% durum wheat Sardinian pasta is dried slowly to retain its ‘al dente’ bite and absorb more flavour from its sauce. Our Spanish chickpeas are cooked in soft water so they hold their natural flavour.
That’s why our grains, pastas and pulses are so popular with top chefs, and why our Barley Couscous, Venus Black Rice, Arborio Risotto Rice, Carnaroli Risotto Rice and Siyez have all won Great Taste awards.