{"title":"Rice, Beans \u0026 Grains","description":"","products":[{"product_id":"coarse-white-polenta-bramata-bianca","title":"Bramata Bianca - Coarse White Polenta","description":"\u003cp\u003eWhite polenta is usually served in Venice and the surrounding area, as well as in Friuli, where it is known as \u003cem\u003ePolenta Bianca\u003c\/em\u003e.\u003c\/p\u003e\r\r\n\u003cp\u003eBramata Bianca is made from vitreous white corn that is dried and ground to a coarse meal, in the same manner as Bramata polenta. Served both soft and hard, white polenta is present in almost every restaurant around the lagoon of Venice and around the coast line of Trieste. \u003c\/p\u003e\r\r\n\u003cp\u003eFor a soft polenta, boil 3 quarts of water and pour the white polenta in gently and stir for 30-45 minutes. For a firm, dense polenta, boil 2 quarts of water and proceed as usual. Pour in an oiled cookie sheet or mold and let cool before slicing and grilling or frying. \u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263363252512,"sku":"08005","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/moretti-bramata-bianca-polenta.jpg?v=1771937859"},{"product_id":"coarse-yellow-polenta-bramata","title":"Bramata - Coarse Yellow Polenta","description":"\u003cp\u003ePolenta Bramata is the \"oracle\" of all Italian polenta. Rustic, coarse, hearty, and golden yellow, this polenta will surprise anyone with its aroma, texture, and taste. \u003c\/p\u003e\r\r\n\u003cp\u003eBring 2 quarts (2 liters) of water to a boil, preferably in a copper pot. Add a tablespoon of salt. Pour the package of Bramata in slowly and whisk vigorously until well-blended in order to avoid lumping. Once bubbling, lower the flame and continue to stir for 30-45 minutes with a wooden spoon. Cook until the desired consistency is reached and pour over a wooden board or soup bowls and serve immediately topped with your favorite sauce, cheese, or meats.\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263363285280,"sku":"04212","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/moretti-bramata-polenta.jpg?v=1771937863"},{"product_id":"coarse-yellow-polenta-with-buckwheat-taragna","title":"Taragna - Coarse Yellow Polenta with Buckwheat","description":"\u003cp\u003eA typical polenta of the Valtellina and the Alpine valleys north of Brescia and Bergamo, Taragna is coarse Bramata polenta blended with nutty buckwheat flour. In Italy it is commonly known as \"\u003cem\u003epolenta nera\u003c\/em\u003e\" (black polenta).\u003c\/p\u003e\r\r\n\u003cp\u003eBring 2 quarts (2 liters) of water to a boil, preferably in a copper pot. Add a tablespoon of salt. Pour the package of Taragna slowly and whisk vigorously until well-blended in order to avoid lumping. Once bubbling, lower the flame and continue to stir for 30-45 minutes with a wooden spoon. Taragna polenta is usually served runny and very fluid, in soup bowls. Add cubes of Fontina, Taleggio or Castelmagno cheese, or top with sausages or a pork ragu'. \u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263363383584,"sku":"04250","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/moretti-taragna.jpg?v=1771937866"},{"product_id":"fine-yellow-polenta-fioretto","title":"Fioretto - Fine Yellow Polenta","description":"\u003cp\u003eFioretto is the soft, silky version of Bramata polenta. Bright golden yellow with sweet notes of fresh corn, this supple polenta will surprise anyone with its aroma, texture, and taste.\u003c\/p\u003e\r\r\n\u003cp\u003eBring 2 quarts (2 liters) of water to a boil, preferably in a copper pot. Add a tablespoon of salt. Pour the package of Fioretto in slowly and whisk vigorously until well-blended in order to avoid lumping. Once bubbling, lower the flame and continue to stir for 25-30 minutes with a wooden spoon. Cook until the desired consistency is reached and pour over a wooden board or soup bowls and serve immediately topped with your favorite sauce, cheese, or meats.\u003c\/p\u003e\r\r\n\u003cp\u003eUse in place of of cornmeal when making cakes and breads, as well as in making batter for frying vegetables and shrimp for additional flavor and texture. Fioretto polenta also makes an excellent coating for pizza crust.\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263363481888,"sku":"04267","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/moretti-fioretto-polenta.jpg?v=1771937870"},{"product_id":"quick-cooking-instant-polenta-lampo","title":"Lampo - Quick-Cooking Polenta","description":"\u003cp\u003eQuick-cooking polenta ready to serve in just five minutes!\u003c\/p\u003e\n\u003cp\u003eLampo polenta is made from partially steamed coarse Bramata polenta. After milling, the polenta is essentially pre-cooked: the flour is steamed at 80\u003cb\u003e°\u003c\/b\u003eC for a few minutes, then cooled and milled once again in order to obtain a finer meal. Thanks to the steaming process, the polenta retains its aroma and taste as well as its nutritional value. This gentle process allows the polenta to cook in 5 minutes rather than the 30-40 minutes that regular Bramata requires.\u003c\/p\u003e\n\u003cp\u003eBring 2 quarts (2 liters) of water to a boil, add a tablespoon of salt and pour the polenta into the water very slowly, whisking it vigorously to avoid forming lumps. Once well blended, lower the flame to low and continue to stir with a wooden spoon for about 5 minutes. Serve immediately in soup bowls topped with cheese or sauce. Alternatively, pour onto an oiled cookie sheet or mold and let it cool until firm before using.\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263363514656,"sku":"04229","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/moretti-lampo-polenta.jpg?v=1771937874"},{"product_id":"semolina-flour","title":"Semolina Flour","description":"\u003cp\u003eSemolina is the purified milling of durum wheat. Semolina is a diminutive of the Italian word \"semola,\" which is derived from the ancient Latin \u003cem\u003esimila\u003c\/em\u003e meaning \"flour.\"\u003c\/p\u003e\r\r\n\u003cp\u003eMoretti's \u003cem\u003eSemola di Grano Duro\u003c\/em\u003e is made in the family's state-of-the-art modern milling plant in Bergamo where wheat kernels are turned into flour by a process that employs grooved steel rollers. The rollers flake off the bran and germ while the starch (endosperm) is cracked into coarse pieces. Through sifting, these endosperm particles are separated from the bran: this is semolina. Semolina made from durum wheat is yellow in color and high in gluten.\u003c\/p\u003e\r\r\n\u003cp\u003eSemolina is often used as the base for dried products such pasta, couscous, breads, baked goods, and pastries.\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263363580192,"sku":"11005","price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/moretti-semolina-flour.jpg?v=1771937878"},{"product_id":"arborio-rice","title":"Arborio Rice","description":"\u003cp\u003eA superfino classified rice named after the nearby commune of Arborio in the province of Vercelli, this rice cultivar is the most well known Italian rice in the world.\u003c\/p\u003e\n\u003cp\u003eThe rice kernels are shorter than Carnaroli, with a burnished uniform opaque creamy color and a solid white center. Arborio has a high starch content that is released slowly in the cooking process, creating a lush blanket of creamy starch that coats each kernel. Commonly used in making risotto, arancini, and even rice pudding.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e5 kg Food Service size is available by special order only. Please call for more information.\u003c\/em\u003e\u003cspan style=\"font-size: 8pt;\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263367971104,"sku":"30204","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/principato-di-lucedio-arborio-rice.jpg?v=1771938158"},{"product_id":"carnaroli-rice","title":"Carnaroli Rice","description":"\u003cp\u003eConsidered the King of Italian rice, Carnaroli kernels are the longest and thickest of the \u003cem\u003esuperfino \u003c\/em\u003erice.\u003c\/p\u003e\n\u003cp\u003eThis long oval grain contains the highest concentration of starch resulting in a superior texture when making a velvety risotto. Because of its thickness, the rice keeps al dente long after cooking, making it the preferred choice for top chefs. Used mostly for making risotto where the rice is the star, such as Risotto with Barolo or Risotto with Truffles.\u003cspan style=\"font-size: 8pt;\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263368003872,"sku":"30207","price":59.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/principato-di-lucedio-carnaroli-rice.jpg?v=1771938162"},{"product_id":"venere-black-rice","title":"Black Rice","description":"\u003cp\u003eLucedio Black Rice is a hybrid of Chinese Forbidden Rice with a local variety of Piemontese rice, which was first planted in the fields of Principato di Lucedio in 2004. Rich in color with a very noticeable nutty fragrance and incredible texture, Lucedio Black Rice is the perfect rice to serve as a side dish, create new dishes or use as a substitute for regular rice in all your favorite dishes. \u003c\/p\u003e\n\u003cp\u003eBoil Lucedio Black Rice in abundant salted water as if you were cooking pasta. Cook for 30-40 minutes until al dente. Drain, season with olive oil, salt and a pinch of pepper, and mix with your favorite ingredients or use in your favorite rice dish preparation. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContessa Rosetta Clara's Suggestion:\u003c\/strong\u003e \u003cem\u003e\"I enjoy mixing boiled Black Rice into a risotto for a touch of color and texture, as well as in making wonderful rice salads with chopped vegetables, shrimp or lobster during the summer months.\"\u003c\/em\u003e\u003cspan style=\"font-size: 8pt;\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263368167712,"sku":"30222","price":71.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/principato-di-lucedio-black-rice.jpg?v=1771938177"},{"product_id":"vialone-nano-rice","title":"Vialone Nano Rice","description":"\u003cp\u003eVialone Nano is a semifino rice variety that is widely planted in the area south of Verona. It is a shorter and rounder grain with an almost pearl-like shape.\u003c\/p\u003e\n\u003cp\u003eIdeal for making seafood based \u003cem\u003erisotti\u003c\/em\u003e in the style of Venice, such as with black squid ink or mixed shell fish. This pebbly rice is also ideal for making rice salads and even paella.\u003cspan style=\"font-size: 8pt;\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263368331552,"sku":"30210","price":63.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/lucedio-vialone-nano-rice.jpg?v=1771938181"},{"product_id":"semola-rimacinata","title":"Organic Semola Rimacinata Bulk","description":"\u003cp\u003eTo make their Semola Rimacinata, Rustichella d'Abruzzo selects and blends the best varieties of organic durum wheat grown in Italy.\u003c\/p\u003e\r\r\n\u003cp\u003eRustichella d'Abruzzo Semola Rimacinata flour is characterized by its distinctive amber-yellow color and fine texture. It undergoes a particular production process in which it is slowly ground multiple times in order to obtain a soft, fragrant flour with finer granules. \u003c\/p\u003e\r\r\n\u003cp\u003eDue to this slow milling process and the hard durum wheat's high protein content, this flour absorbs and retains water extremely well. Rustichella d'Abruzzo Semola Rimacinata is essential for making excellent fresh pasta, homemade breads, pizza, and focaccia.\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263377277216,"sku":"11010","price":39.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/rda-semola-rimacinata-flour.jpg?v=1771938783"},{"product_id":"whole-grain-farro","title":"Whole Grain Farro","description":"\u003cp\u003eFarro (Triticum Dicoccum) is one of the oldest unhybridized forms of wheat and has been a part of the Italian diet since ancient Roman times (cited by Virgil in the Georgics, Book 1). The grain lost its position with the advent of the intensive modern wheat agriculture after the World Wars, but in the past 20 years, it has gone through a renaissance due to its small-scale farming methods, high nutritional value (farro is rich in fiber, protein, magnesium, and vitamins A, B, C, and E), toothsome texture, and wonderful nutty flavor.\u003c\/p\u003e\r\r\n\u003cp\u003eGianluigi Peduzzi of Rustichella d'Abruzzo collaborates with a group of local farmers and friends to grow a local variety called \u003cem\u003efarro vestino \u003c\/em\u003ein the area between Penne and the Gran Sasso, the highest peak of the Apennines. Farro thrives here in the stony, well-drained hillsides without the application of fertilizers and pesticides. Prior to milling, the grains are sifted and sorted through an advanced selection process, separating the whole ones of the finest quality. Rustichella d’Abruzzo Farro is 100% whole-grain and semi-pearled. The semi-pearling process maintains all three parts of the durum wheat kernel, the noble parts of the grain—the bran, the germ, and the endosperm. This particular process makes cooking farro easier, ensuring a delightful chewy bite, which will hold even when cold. \u003c\/p\u003e\r\r\n\u003cp\u003eThe versatility of farro makes it an appealing substitute for rice, as well as for serving in hot and cold dishes. \u003cem\u003eZuppa di farro\u003c\/em\u003e (farro soup), \u003cem\u003efarrotto\u003c\/em\u003e (farro cooked as risotto), and \u003cem\u003epanzanella di farro\u003c\/em\u003e (farro salad) are some of the typical ways you will find farro featured in Italy. This hearty grain is wonderful as an accompaniment to mushrooms, wild game, and sausage. The starch it contains is very similar to that of rice and it is very low in gluten, making it easily digestible.\u003c\/p\u003e\r\r\n\u003cp\u003eSoak farro in water for 20 minutes. Boil until al dente and drain. Use farro in salads, add to vegetable or legume soups, or season with your own favorite dressing.\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263378850080,"sku":"11403","price":66.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/rda-whole-grain-farro.jpg?v=1771938866"},{"product_id":"zuppa-colfiorito","title":"Zuppa Colfiorito - Colfiorito Lentil, Chickpea \u0026 Pea Soup","description":"\u003cp\u003eLa Valletta Zuppa Colfiorito requires very little time or effort to become a wholesome, satisfying meal. La Valletta created a balanced mix of classic Italian legumes—chickpeas, Colfiorito lentils, peas, and red lentils—all grown on the magnificent Colfiorito plateau in the heart of the Umbria–Marche Apennines. This blend needs no pre-soaking and transforms into a rustic, flavorful soup with just a soffritto and vegetable broth in under an hour. Naturally rich in protein and fiber, Zuppa Colfiorito highlights the simplicity, comfort, and nourishment of traditional Italian cuisine.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"946\" data-start=\"710\"\u003eA drizzle of excellent extra virgin olive oil is all it needs to shine, but this soup is also wonderful topped with croutons,\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/manicaretti.com\/catalog\/savory-pantry\/antipasti\/tarallo-grattato-taralli-crumbs\"\u003eDanieli Tarallo Grattato\u003c\/a\u003e, or freshly grated Pecorino. For a heartier main course, stir in browned sausage or pancetta.\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263383404832,"sku":"50226","price":63.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/la-valletta-zuppa-colfiorito.jpg?v=1771939000"},{"product_id":"valletta-chickpeas","title":"Ceci - Chickpeas","description":"\u003cp\u003eChickpeas (\u003cem\u003ececi\u003c\/em\u003e) are a precious food of the Mediterranean diet. La Valletta's \u003ci\u003ececi \u003c\/i\u003eare incredibly rich, savory, and satisfying. Their petite size and firm texture adds a delightful bite to every dish when cooked properly, setting them apart from most common garbanzo beans. Grown in Colfiorito, a magnificent plateau nestled in the heart of the Umbria-Marche Apennines, the legumes thrive at an elevation between 800 to 1000 meters above sea level in a terroir naturally rich in organic matter. The beans are vine-dried and harvested between June and July.\u003c\/p\u003e\n\n\u003cp\u003eThe dried beans must be soaked for 12 hours or overnight, then simmered in water with aromatics until evenly cooked with a firm, yet creamy texture (about two hours). Follow our founder Rolando's instructions for \u003ca href=\"https:\/\/manicaretti.com\/blog\/how-to-cook-dried-legumes\"\u003ehow to prepare slow-cooked beans\u003c\/a\u003e. Cook a large pot of ceci and keep on hand for use in soups, salads, stews, and as a side dish.\u003c\/p\u003e\n\n\u003cp\u003eFor a traditional Umbrian dish, La Valletta recommends making a brothy soup of cooked chickpeas flavored with pancetta, sage, and tomato paste. Soak bread slices briefly in the rich bean broth, then top each piece with some beans, a sprinkle of pecorino cheese, and a drizzle of robust extra virgin olive oil. Try making Chickpeas, Beet Greens, and Pork (page 246) and Chickpea, Tomato, and Broken Pasta Soup (page 144) from \u003ca href=\"https:\/\/manicaretti.com\/autentico-cooking-italian-authentic-way\"\u003e\u003cem\u003eAUTENTICO\u003c\/em\u003e\u003c\/a\u003e.\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263388385568,"sku":"50222","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/la-valletta-chickpeas.jpg?v=1771939346"},{"product_id":"carnaroli-rice-bulk","title":"Carnaroli Rice Bulk","description":"\u003cp\u003eConsidered the King of Italian rice, Carnaroli kernels are the longest and thickest of the \u003cem\u003esuperfino \u003c\/em\u003erice.\u003c\/p\u003e\n\u003cp\u003eThis long oval grain contains the highest concentration of starch resulting in a superior texture when making a velvety risotto. Because of its thickness, the rice keeps al dente long after cooking, making it the preferred choice for top chefs. Used mostly for making risotto where the rice is the star, such as Risotto with Barolo or Risotto with Truffles.\u003cspan style=\"font-size: 8pt;\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263390744864,"sku":"30209","price":59.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/lucedio-carnaroli-zoom_acce03e6-f3e5-490e-937c-4a34a333b4ec.jpg?v=1782777479"},{"product_id":"black-rice-bulk","title":"Black Rice Bulk","description":"\u003cp\u003eLucedio Black Rice is a hybrid of Chinese Forbidden Rice with a local variety of Piemontese rice, which was first planted in the fields of Principato di Lucedio in 2004. Rich in color with a very noticeable nutty fragrance and incredible texture, Lucedio Black Rice is the perfect rice to serve as a side dish, create new dishes or use as a substitute for regular rice in all your favorite dishes. \u003c\/p\u003e\n\u003cp\u003eBoil Lucedio Black Rice in abundant salted water as if you were cooking pasta. Cook for 30-40 minutes until al dente. Drain, season with olive oil, salt and a pinch of pepper, and mix with your favorite ingredients or use in your favorite rice dish preparation. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContessa Rosetta Clara's Suggestion:\u003c\/strong\u003e \u003cem\u003e\"I enjoy mixing boiled Black Rice into a risotto for a touch of color and texture, as well as in making wonderful rice salads with chopped vegetables, shrimp or lobster during the summer months.\"\u003c\/em\u003e\u003cspan style=\"font-size: 8pt;\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263391072544,"sku":"30225","price":99.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/lucedio-black-rice-zoom.jpg?v=1782777022"},{"product_id":"whole-grain-farro-bulk","title":"Whole Grain Farro Bulk","description":"\u003cp\u003eFarro (Triticum Dicoccum) is one of the oldest unhybridized forms of wheat and has been a part of the Italian diet since ancient Roman times (cited by Virgil in the Georgics, Book 1). The grain lost its position with the advent of the intensive modern wheat agriculture after the World Wars, but in the past 20 years, it has gone through a renaissance due to its small-scale farming methods, high nutritional value (farro is rich in fiber, protein, magnesium, and vitamins A, B, C, and E), toothsome texture, and wonderful nutty flavor.\u003c\/p\u003e\r\r\n\u003cp\u003eGianluigi Peduzzi of Rustichella d'Abruzzo collaborates with a group of local farmers and friends to grow a local variety called \u003cem\u003efarro vestino \u003c\/em\u003ein the area between Penne and the Gran Sasso, the highest peak of the Apennines. Farro thrives here in the stony, well-drained hillsides without the application of fertilizers and pesticides. Prior to milling, the grains are sifted and sorted through an advanced selection process, separating the whole ones of the finest quality. Rustichella d’Abruzzo Farro is 100% whole-grain and semi-pearled. The semi-pearling process maintains all three parts of the durum wheat kernel, the noble parts of the grain—the bran, the germ, and the endosperm. This particular process makes cooking farro easier, ensuring a delightful chewy bite, which will hold even when cold. \u003c\/p\u003e\r\r\n\u003cp\u003eThe versatility of farro makes it an appealing substitute for rice, as well as for serving in hot and cold dishes. \u003cem\u003eZuppa di farro\u003c\/em\u003e (farro soup), \u003cem\u003efarrotto\u003c\/em\u003e (farro cooked as risotto), and \u003cem\u003epanzanella di farro\u003c\/em\u003e (farro salad) are some of the typical ways you will find farro featured in Italy. This hearty grain is wonderful as an accompaniment to mushrooms, wild game, and sausage. The starch it contains is very similar to that of rice and it is very low in gluten, making it easily digestible.\u003c\/p\u003e\r\r\n\u003cp\u003eSoak farro in water for 20 minutes. Boil until al dente and drain. Use farro in salads, add to vegetable or legume soups, or season with your own favorite dressing.\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263391138080,"sku":"11406","price":35.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/rda-whole-grain-farro-bulk.jpg?v=1771939479"},{"product_id":"valletta-borlotti-beans","title":"Fagioli Borlotti - Borlotti Beans","description":"\u003cp\u003eBorlotti beans are a large, plump variety of kidney bean distinguished by their pinkish color and characteristic red streaks. La Valletta Borlotti Beans have a slightly sweet, nutty flavor and creamy texture.\u003c\/p\u003e\r\r\n\u003cp\u003eThe dried beans must be soaked for 12 hours or overnight, then simmered in water with aromatics until evenly cooked with a firm, yet creamy texture (about one hour). Follow our founder Rolando's instructions for \u003ca href=\"https:\/\/manicaretti.com\/blog\/how-to-cook-dried-legumes\"\u003ehow to prepare slow-cooked beans\u003c\/a\u003e.\u003c\/p\u003e\r\r\n\u003cp\u003eVersatile and tasty, borlotti beans can be added to soups, stews, or spooned over toast. Stew the beans in tomato sauce and serve over creamy polenta. Add sautéed greens like swiss chard to a bowl of brothy beans. Toss with pasta or make a classic minestrone. Serve as a \u003cem\u003econtorno\u003c\/em\u003e alongside roasted trout.\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263392514336,"sku":"50220","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/la-valletta-borlotti-beans.jpg?v=1771939532"},{"product_id":"valletta-cannellini-beans","title":"Fagioli Cannellini - Cannellini Beans","description":"\u003cp\u003eLa Valletta's Cannellini Beans are glossy white and elongated in shape. They have a wonderful tender texture, fine thin skin, and delicate flavor.\u003c\/p\u003e\n\n\u003cp\u003eThe dried beans must be soaked at least 12 hours or overnight, then simmered in abundant water with aromatics until evenly cooked with a firm, yet creamy texture (about one hour). Follow our founder Rolando's instructions for \u003ca href=\"https:\/\/manicaretti.com\/blog\/how-to-cook-dried-legumes\"\u003ehow to prepare slow-cooked beans\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eUse as the base for soups, purée into a thick paste and drizzle with olive oil for an elegant side dish, or toss with fresh vegetables in a salad. In Florence, fagioli cannellini are the most common contorno (side dish) served alongside steak drizzled with \u003ca href=\"https:\/\/manicaretti.com\/catalog\/oil\/extra-virgin-olive-oil\/frescobaldi-laudemio-extra-virgin-olive-oil\"\u003eFrescobaldi Laudemio\u003c\/a\u003e.\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263392612640,"sku":"50221","price":57.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/la-valletta-cannellini-beans.jpg?v=1771939543"},{"product_id":"valletta-cicerchie","title":"Cicerchie - Cicerchia Peas","description":"\u003cp\u003eCicerchia (\u003cem\u003eLathyrus sativus\u003c\/em\u003e), also known as a grass pea or chickling pea, is an ancient legume that was once a common peasant food in central and southern Italy. Nearly forgotten, they are now experiencing a revival fueled by renewed interest in heirloom legumes and traditional dishes. Grown in Colfiorito, a magnificent plateau nestled in the heart of the Umbria-Marche Apennines, the legumes thrive at an elevation between 800 to 1000 meters above sea level in a terroir naturally rich in organic matter. The cicerchie are vine-dried and harvested between June and July.\u003c\/p\u003e\n\n\u003cp\u003eCicerchie have a peculiar appearance, square and flat in shape with a creamy color. A tender skin gives way to a delicious grassy flavor, reminiscent of chickpeas and lentils. The dried legumes must be soaked for 12 hours or overnight, then simmered in water with aromatics until evenly cooked with a firm, yet creamy texture (about two hours). Follow our founder Rolando's instructions for \u003ca href=\"https:\/\/manicaretti.com\/blog\/how-to-cook-dried-legumes\"\u003ehow to prepare slow-cooked beans\u003c\/a\u003e. Cicerchie can be used for soups, salads, and bruschetta.\u003c\/p\u003e\n\n\u003cp\u003eWhen it comes to preparing cicerchie, simplicity reigns supreme. Flavor them with just extra virgin olive oil and aromatic herbs, to exalt their characteristic flavor. For a traditional Umbrian dish, La Valletta recommends blending cooked cicerchie into a smooth crema and topping crostini. Or serve the silky purée as a side dish with braised lamb shanks. Cicerchie are a natural match with many \u003ca href=\"https:\/\/manicaretti.com\/producers\/masseria-mirogallo\"\u003eMasseria Mirogallo products from Basilicata\u003c\/a\u003e such as \u003ca href=\"https:\/\/manicaretti.com\/catalog\/savory-pantry\/peppers\/fried-dried-peppers-peperoni-cruschi\"\u003eCruschi Peppers\u003c\/a\u003e—try making Mixed Winter Greens and Beans from \u003ca href=\"https:\/\/manicaretti.com\/autentico-cooking-italian-authentic-way\"\u003e\u003cem\u003eAUTENTICO\u003c\/em\u003e\u003c\/a\u003e \u003cspan\u003e(page 79) with cicerchie instead of white beans.\u003c\/span\u003e\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263392940320,"sku":"50223","price":49.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/la-valletta-cicerchie.jpg?v=1771939576"},{"product_id":"valletta-roveja","title":"Roveja - Roveja Peas","description":"\u003cp\u003eRoveja is a small pea that has been cultivated in Umbria for centuries. Some consider it to be the ancestor of the common pea or the \"mother\" of chickpeas, while others believe it is a distinct species. Over time its cultivation has been almost completely abandoned in favor of easier-to-harvest legume varieties, but it is now experiencing a revival fueled by renewed interest in heirloom legumes. La Valletta, a family-run farm spanning three generations, proudly cultivates roveja on the magnificent Colfiorito plateau. Nestled in the heart of the Umbria-Marche Apennines, this area boasts elevations ranging from 800 to 1000 meters above sea level and a unique terroir ideal for growing roveja. The roveja are vine-dried and harvested between July and August.\u003c\/p\u003e\n\n\u003cp\u003eThis gorgeous, multicolored pea has varying earth tones of dark brown, green, red, and grey. Its flavor is intense and hearty, with a delightful earthiness similar to fava beans. The roveja must be soaked for 24 hours, changing the water two to three times if possible, then simmered in abundant water with aromatics until evenly cooked with a firm, yet creamy texture (about three to four hours). Follow our founder Rolando's instructions for \u003ca href=\"https:\/\/manicaretti.com\/blog\/how-to-cook-dried-legumes\"\u003ehow to prepare slow-cooked beans\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIn Umbria, roveja are traditionally used in soups. Add a pop of color and depth of flavor to classic minestrone or pasta e ceci. They are also delicious served as a \u003cem\u003econtorno\u003c\/em\u003e (side dish), flavored with crisped guanciale and grated pecorino, or \u003ca href=\"https:\/\/manicaretti.com\/catalog\/savory-pantry\/fishy-things\/iasa-anchovy-fillets-olive-oil-200gr\"\u003eIASA Anchovy Fillets\u003c\/a\u003e and chopped parsley.\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263392973088,"sku":"50224","price":102.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/la-valletta-roveja.jpg?v=1771939579"},{"product_id":"valletta-umbrian-lentils","title":"Lenticchie Umbre - Umbrian Lentils","description":"\u003cp\u003eUmbrian lentils have gained global renown, with one of the most prized cultivars hailing from Colfiorito. Nestled on the magnificent Colfiorito plateau in the heart of the Umbria-Marche Apennines, La Valletta—a family-run farm for three generations—cultivates these exceptional legumes at elevations ranging from 800 to 1000 meters above sea level. Colfiorito's unique microclimate and naturally rich terroir create ideal conditions for growing lentils. The lentils are vine-dried and harvested between July and August.\u003c\/p\u003e\r\r\n\u003cp\u003eA treasured culinary gem of Umbria, Colfiorito lentils are distinguished by their petite size, very thin skin, earthy flavor with a delicate sweetness, and surprisingly al dente texture when cooked properly. This variety does not require pre-soaking and cooks to perfection in just 20 minutes. They retain their shape beautifully and are excellent in stews, purées, and soups.\u003c\/p\u003e\r\r\n\u003cp\u003eThese precious lentils can stand up to rich meats such as pork chops and steak, or try making Sausages with Lentils and Tuscan Kale from \u003cem\u003e\u003ca href=\"https:\/\/manicaretti.com\/autentico-cooking-italian-authentic-way\"\u003eAUTENTICO\u003c\/a\u003e\u003c\/em\u003e (page 243). In Italy, a traditional New Year’s Eve dinner demands stewed lentils accompanied by cotechino. Or make a lentil ragù with aromatics such as garlic and rosemary, \u003cem\u003esoffritto\u003c\/em\u003e, and diced browned pancetta. La Valletta recommends using their lentils to top a creamy squash soup. Always be sure to drench them in great Tuscan olive oil like \u003ca href=\"https:\/\/manicaretti.com\/catalog\/oil\/extra-virgin-olive-oil\/frescobaldi-laudemio-extra-virgin-olive-oil\"\u003eFrescobaldi Laudemio\u003c\/a\u003e and \u003ca href=\"https:\/\/manicaretti.com\/catalog\/oil\/extra-virgin-olive-oil\/tenuta-di-capezzana-extra-virgin-olive-oil\"\u003eCapezzana\u003c\/a\u003e!\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263393005856,"sku":"50225","price":63.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/la-valletta-lentils-lenticchie-umbre.jpg?v=1771939583"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/collections\/2020-lucedio-carnaroli-rice-box-308x400.jpg?v=1770277576","url":"https:\/\/www.manicaretti.com\/collections\/rice-beans-grains.oembed","provider":"Manicaretti","version":"1.0","type":"link"}