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.
Venus Black Rice
The Venus of the title refers to the Greek god of love, fertility and beauty because black rice was considered an aphrodisiac by Asian emperors and their courts. This variety was created in 1997 by cross-pollinating an Italian risotto and Asiatic black...
Umbrian Lentils
The plants grow to be between 8 and 16 inches in height and prefer moderate climates. The small round seeds of the lentil plants are enjoyed by many cultures throughout the world. Rich in vitamins, protein and mineral salts, lentils (of all varieties)...
