The typical pulses and cereals of Italian tradition, carefully selected and dried naturally to maintain the full flavour and original nutritional values, ideal for creating healthy and balanced recipes, creamy or firm, with an age-old taste which always seems new.
Classic Borlotti beans, ivory or pink in colour with reddish-brown mottling and a high protein content. Nutritious and full of fibre, they are an excellent substitute for meat. With their typical full and strong flavour, they are delicious in salad or in highly-flavoured soups and risottos, as well as in scrumptious croquettes and veggie burgers.
Valfrutta Borlotti beans - the Classic range are available in a 500 g transparent bag.
Cooking times of Borlotti beans can be reduced by washing them and soaking them in cold water for at least 8 hours at room temperature. Rinse the Borlotti beans thoroughly, then place them in a pan with around 1/2-litre of water for every 100 grams of product and boil them for around 60 minutes. If you soak them first, drain and then cook as described above, reducing the cooking time to around 45 minutes. Cooking times are reduced by half in a pressure cooker. When cooked, drain and season.
Crush the Borlotti beans with a fork and add a pinch of cumin powder, oil and salt to obtain a delicious cream to accompany grilled meats.
Dried Borlotti beans.
The product may contain traces of gluten, soya, sesame, mustard and lupin.
|
Nutrition Facts average values per 100 g of product |
|
|
Energy |
1198 kJ - 268 kcal |
| Fat | 2,1 g |
|
of which saturated |
0,4 g |
|
Carbohydrate |
33,8 g |
|
of which sugar |
2,3 g |
|
Dietary Fibre |
24,9 g |
| Protein | 20,4 g |
| Salt | 0,002 g |
Classic creamy-yellow chickpeas, round with a pointed tip. Full of protein and fibre, firm, smooth and full of flavour, they are perfect served with a little oil and rosemary leaves, but also for traditional soups, as a side dish accompanying fish or in international recipes.
Valfrutta Chickpeas - the Classic range are available in a 500 g transparent bag.
Cooking times of Chickpeas can be reduced by washing them and soaking them in cold water for at least 8 hours at room temperature. Rinse the Chickpeas thoroughly, then place them in a pan with around 1/2-litre of water for every 100 grams of product. Boil them for around 75 minutes. If you soak them first, drain and then cook as described above, reducing the cooking time to around 45 minutes. Cooking times are reduced by half in a pressure cooker. When cooked, drain and season.
When cooked, put the chickpeas in the blender and add the juice of one lemon, three spoonfuls of oil, chopped parsley, salt and white pepper. Spread on bread rusks for a tasty appetiser.
Dried chickpeas.
The product may contain traces of gluten, soya, sesame, mustard and lupin.
|
Nutrition Facts average values per 100 g of product |
|
|
Energy |
1438 kJ - 342 kcal |
| Fat | 6,4 g |
|
of which saturated |
1,2 g |
|
Carbohydrate |
42,9 g |
|
of which sugar |
2,9 g |
|
Dietary Fibre |
17,6 g |
| Protein | 19,5 g |
| Salt | 0,012 g |
The tenderest deep golden pearl spelt, oval-shaped with a groove down its centre. Ideal accompanied by other pulses and perfect for tasty soups, imaginative cold salads and surprising desserts.
Valfrutta Pearl Spelt is available in a 500 g transparent bag.
No prior soaking is necessary. Rinse the Spelt thoroughly, then place it in a pan with around 1/2-litre of water for every 100 grams of product. Boil it for around 30 minutes. Cooking times are reduced by half in a pressure cooker. When cooked, drain and season.
Sauté half an onion and a chopped courgette in a little oil, add the drained spelt and a packet of saffron, stir for several minutes over the heat and serve with chopped parsley.
Dried pearl spelt.
The product may contain traces of soya, sesame, mustard and lupin.
|
Nutrition Facts average values per 100 g of product |
|
|
Energy |
1449 kJ - 343 kcal |
| Fat | 2,3 g |
|
of which saturated |
0,5 g |
|
Carbohydrate |
63,6 g |
|
of which sugar |
1,0 g |
|
Dietary Fibre |
6,9 g |
| Protein | 13,4 g |
| Sal | 0,003 g |
Obtained from completely hulled beans, which means the outer skin has been removed, the split beans are oval-shaped and creamy-yellow in colour. With their full flavour, they are excellent for preparing smooth soups and imaginative side dishes, combined with bitter green vegetables like wild chicory, watercress and fennel.
Valfrutta Split Broad Beans are available in a 400 g transparent bag.
No prior soaking is necessary. Rinse the Split Broad Beans thoroughly, then place them in a pan with around 1/2-litre of water for every 100 grams of product. Boil them for around 75 minutes. Cooking times are reduced by half in a pressure cooker. When cooked, drain and season.
Dress the broad beans with extra virgin olive oil, salt and plenty of chopped fresh mint.
Dried hulled split broad beans.
The product may contain traces of gluten, soya, sesame, mustard and lupin.
|
Nutrition Facts average values per 100 g of product |
|
|
Energy |
1394 kJ - 330 kcal |
| Fat | 2,0 g |
|
of which sugar |
0,4 g |
|
Carbohydrate |
45,6 g |
|
of which saturated |
2,8 g |
|
Dietary Fibre |
9,7 g |
| Protein | 27,5 g |
| Salt | 0,125 g |
The best 'Laird' green lentils are selected: these large green lentils, with a yellow seed lobe, are full of fibre and proteins. Healthy, tasty and light, they have an extremely low salt, fat and sugar content. They are traditionally used to make delicious soups with pearl barley and scrumptious side dishes.
Valfrutta Giant Lentils are available in a 500 g transparent bag.
No prior soaking is necessary. Rinse the Lentils thoroughly, then place them in a pan with around 1/2 water for every 100 grams of product and, if you wish, add a carrot, a stick of celery and half an onion. Boil them for around 40 minutes. Cooking times are reduced by half in a pressure cooker. When cooked, drain and season.
Sauté the chopped carrot, celery and onion in a little extra virgin olive oil. Add a couple of spoonfuls of vegetable stock and 100 g of Valfrutta Peeled Tomatoes. Salt to taste and add the boiled lentils and a teaspoon of chopped parsley. When cooked, sprinkle with a little oil and some ground pepper.
Dried giant lentils.
The product may contain traces of gluten, soya, sesame, mustard and lupin.
|
Nutrition Facts average values per 100 g of product |
|
|
Energy |
1302 kJ - 310 kcal |
| Fat | 1,5 g |
|
of which saturated |
0,3 g |
|
Carbohydrate |
37,7 g |
|
of which sugar |
1,5 g |
|
Dietary Fibre |
23,9 g |
| Protein | 24,4 g |
| Salt | 0,002 g |
Premium Baby Lentils: small and green with a yellow seed lobe, baby lentils are full of protein and contain very little salt. They remain firm after cooking and are perfect in creamy soups, on their own or mixed with pearl barley and other cereals, and also to accompany meat and fish.
Valfrutta Baby Lentils are available in a 500 g transparent bag.
No prior soaking is necessary. Rinse the Lentils thoroughly, then place them in a pan with around 1/2 water for every 100 grams of product and, if you wish, add a carrot, a stick of celery and half an onion. Boil them for around 40 minutes. Cooking times are reduced by half in a pressure cooker. When cooked, drain and season.
As it starts cooking, add a sprig of rosemary, half a glass of Valfrutta Smooth Tomato Sauce and a teaspoon of anchovy paste.
Dried baby lentils.
The product may contain traces of gluten, soya, sesame, mustard and lupin.
|
Nutrition Facts average values per 100 g of product |
|
|
Energy |
1302 kJ - 310 kcal |
| Fat | 1,5 g |
|
of which saturated |
0,3 g |
|
Carbohydrate |
37,7 g |
|
of which sugar |
1,5 g |
|
Dietary Fibre |
23,9 g |
| Protein | 24,4 g |
| Salt | 0,002 g |
The fullest barley, without the outer husk to make cooking without losing the nutrients easier, turns milky-white and pearly, with oval grains, a rounded back and a groove down the centre. With its delicate flavour, it is ideal for traditional bean soups, in refreshing summer salads and in desserts with fresh fruit, dried fruit and ginger.
Valfrutta Pearl Barley is available in a 500 g transparent bag.
No prior soaking is necessary. Rinse the Barley thoroughly, then place it in a pan with around 1/2-litre of water for every 100 grams of product. Boil it for around 30 minutes. Cooking times are reduced by half in a pressure cooker. When cooked, drain and season.
Sauté a slice of bacon cut into cubes and mixed herbs, add the drained barley and stir for around two minutes over the heat.
Dried pearl barley.
The product may contain traces of soya, sesame, mustard and lupin.
|
Nutrition Facts average values per 100 g of product |
|
|
Energy |
1381 kJ - 327 kcal |
| Fat | 2,2 g |
|
of which saturated |
0,6 g |
|
Carbohydrate |
59,7 g |
|
of which sugar |
0,9 g |
|
Dietary Fibre |
14,5 g |
| Protein | 9,9 g |
| Salt | 0,005 g |
The sweetest peas, split and hulled, with their typical green colour and semi-spherical shape. Delicious and nourishing, they are excellent in tasty soups and smooth creamy soups or for preparing delicious flans and side dishes.
Valfrutta Split Peas are available in a 500 g transparent bag.
No prior soaking is necessary. Rinse the Split Peas thoroughly, then place them in a pan with around 1/2-litre of water for every 100 grams of product. Boil them for around 40 minutes. Cooking times are reduced by half in a pressure cooker. When cooked, drain and season.
Sauté the baby squid in a pan with oil and salt, add the split peas, chopped basil and chilli pepper and stir for two/three minutes over a high heat.
Dried split green peas
The product may contain traces of gluten, soya, sesame, mustard and lupin.
|
Nutrition Facts average values per 100 g of product |
|
|
Energy |
1324 kJ - 314 kcal |
| Fat | 1,8 g |
|
of which saturated |
0,3 g |
|
Carbohydrate |
45,7 g |
|
of which sugar |
1,6 g |
|
Dietary Fibre |
16,3 g |
| Protein | 20,6 g |
| Salt | 0,003 g |
Small and tender white Tondini beans, with their typical roundish shape and thin skin. Their delicate flavour make them perfect as an accompaniment to cheese, meat and fish dishes or for preparing rich and tasty soups and cold salads. They are also excellent boiled, with a little extra virgin olive oil.
Valfrutta Tondini Beans are available in a 500 g transparent bag.
Cooking times of Tondini beans can be reduced by washing them and soaking them in cold water for at least 4/6 hours at room temperature. Rinse the Tondini beans thoroughly, then place them in a pan with around 1/2-litre of water for every 100 grams of product. Boil them for around 75 minutes. If you soak them first, drain and then cook as described above, reducing the cooking time to around 45 minutes. Cooking times are reduced by half in a pressure cooker. When cooked, drain and season.
When cooked, place the Tondini beans in a pan with a can of Valfrutta Fine Pulp, a garlic clove and a small bunch of sage, a little chilli pepper and sauté for five minutes.
Dried Tondini beans.
The product may contain traces of gluten, soya, sesame, mustard and lupin.
|
Nutrition Facts average values per 100 g of product |
|
|
Energy |
286 kcal - 1198 kJ |
| Fat | 2,1 g |
|
of which saturated |
0,4 g |
|
Carbohydrate |
33,8 g |
|
of which sugar |
2,3 g |
|
Dietary Fibre |
24,9 g |
| Protein | 20,4 g |
| Salt | 0,002 g |
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