Broad beans are one of the most loved legumes by the Apulians and have, without any doubt, a leading role in regional gastronomy. These are the beans used to create the famous puree, usually served with chicory.

Here is a legume that you may not have known about and that is worth trying! Black chickpeas are very similar to white chickpeas, but they have an extra note of character. Their flavor is slightly more intense and their color makes them perfect for making aesthetically appealing recipes.

What's better than a nice mixed legume soup to end a tiring day at work or to pamper yourself when it's a bit chilly? Here is our soup prepared with healthy legumes all grown according to the criteria of integrated agriculture and coming from the typical area of Zollino, in the province of Lecce.

A healthy and versatile food, peas cannot be missing in the weekly diet of the whole family. Their sweet taste and their creamy consistency make them very welcome even for children.

The main ingredient of the famous recipe for mashed broad beans, often served together with a rich side of chicory, are these peeled broad beans. Very simple to prepare, irresistible to taste.

The tradition relating to the habit of eating legumes is very rooted in Puglia and Salento, where it is customary to soak them the evening before their consumption and then cook them in a traditional terracotta pignata. The Land of Puglia shortens the time for you and offers you the same flavors of home ready to be opened, heated and tasted.

Tiny, delicious and (they say) lucky, Apulian lentils bring health and nourishment to the table all year round. A healthy and versatile product to always keep in the pantry.