Da un’antica tradizione agricola della famiglia Bartolini, nasce questa selezione di cereali e legumi che, nel segno della naturalità e della genuinità, vuole essere un degno completamento alla principale produzione olearia dell’azienda.

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Umbrian Lentils - 500g

Lentils are one of the first legumes cultivated and consumed by man. They have a remarkable and unique nutritional value: among plant-based foods, they should have a prominent place in the weekly diet because, thanks to their composition, they allow for a better balance and greater completeness of the food ration. They are an excellent source of protein (they contain as much, if not more, than meat) and carbohydrates consisting mainly of starch. They have a high fibre content and are a generous source of minerals, including iron, one of the most scarce nutrients in food. Our lentils come from organically cultivated land and the particular climatic conditions of these areas give them a very small size and a colour ranging from green to brown. They also have a very thin and tender skin, which means that they do not have to be softened in the kitchen, but can go straight into the cooking pot.

Zuppa Rapida - 500g

The quality characteristics of our soups are the result of the fact that for their production we mainly use products already selected and marketed by the company (such as lentils, spelt, barley, beans, etc.), all of which are of high quality and nutritional value. The mixing of these ingredients, carried out with skill and mastery, gives the soup a uniform cooking of all the ingredients and the right balance of flavours. Rapid soup differs from traditional soup in that it does not need to be soaked in water beforehand.

Umbrian chickpeas - 500g

Chickpeas are rich in vegetable protein, but also in minerals, which contribute to healthy bones, fibre, which helps lower cholesterol, and potassium, which is important for the heart and circulation.

Cannellini Beans - 500g

Widely used in the traditional cuisine of central Italy, cannellini beans belong, like other legumes, to the fourth basic group of the food pyramid, being a source of complex carbohydrates, fibre, minerals and B vitamins.

Borlotti Beans - 500g

Borlotti beans, like other legumes, are an abundant source of fibre, but also of vitamins (particularly A, B, C, E) and minerals (iron, potassium, phosphorus and calcium).

Traditional Soup - 500g

A careful selection of the best varieties of legumes gives rise to the Bartolini Traditional Soup which, in the name of naturalness and careful and environmentally friendly farming, is characterised by its rich taste and unquestionable quality. It is a unique dish in the Mediterranean dietary model with an excellent intake of proteins and carbohydrates. After soaking for 12 hours, boil the pulses for about 35 minutes. The addition of other vegetables as desired and a drizzle of raw extra virgin olive oil will make the soup even tastier.

Spelt soup - 500g

Mixing these ingredients with skill and expertise gives the soup an even cooking of all the ingredients and the right balance of flavours. Spelt soup contains Umbrian pearl spelt, lentils, pearl barley, beans, green azuki and peas.

Umbrian pearl spelt - 500g

Pearl spelt is a cereal rich in vitamins and minerals, with a higher protein content than other cereals, but low in fat. Due to its high satiety and fibre content, it is often recommended in diets.

Fagioli Occhio – 500g

Eye beans are rich in vitamins including A, C and B, as well as minerals such as iron, magnesium, potassium, calcium, zinc and selenium. They are particularly suitable for dieters as they are low in calories, high in fibre and low in fat..

Quinoa - 500g

Completely gluten-free and therefore suitable for coeliacs, it is a complete food, rich in carbohydrates and protein, and also contains a good source of phosphorus, potassium and manganese. Due to its polyunsaturated fatty acid and linoleic acid content, it is considered useful in preventing cardiovascular disease.

Orzo Umbro Perlato – 500g

Our pearl barley, which does not need to be soaked after cooking, is a cereal rich in minerals, such as potassium, iron, calcium and especially phosphorus.

Chickpeas -500g

One of the oldest pulses in the Umbrian tradition, and not only, is the chickling vetch, rich in B vitamins, protein, mineral salts, fibre and polyphenols. They are also a source of calcium and phosphorus. Before cooking, it is advisable to soak them for a long time, even 24 hours.