Instead of €33.27
For an original and tasty gift, Tasting Marche has selected some excellent products with which to make delicious vegetarian recipes. Cicerchia di Serra de Conti Slow Food Presidium, Chickpea Quercia and Legume Soup to be enjoyed in all seasons combined with a single variety Extra Virgin Olive Oil from Tenera Ascolana. The menu is completed with truly exceptional egg spaghetti! Simple products but with an unforgettable flavor
Type: Legumes, Cured Meats, Extra Virgin Olive Oil
Number of Items: 5
Made in: Marche (Italia)
Net Weight: 3.5 Kg
You might also like
A delicious proposal that contains the possibility of at least 4 menus and as many recipes: the Appignano oak -chickpea for excellent pasta and chickpeas or a delicious chickpea cream to be enjoyed with warm croutons; the Legume Soup made with colored beans, chickpea and roveya, to be prepared with a delicate vegetarian sauté and enjoyed hot and steaming; Cicerchia from Serra de Conti excellent in soup, salad or boiled and then "sautéed" in a pan with garlic and rosemary. Delicate but tasty and very high quality legumes to combine with a very special oil, the monovarietal of Tenera Ascolana, excellent for raw seasoning of any type of dish. And for those who can't give up a plate of pasta, we have chosen the egg-based one prepared by hand by the Pastificio Luciani in San Ginesio. A menu suitable not only for vegetarians or lovers of legumes, but which we also offer as a gift, strike the heart of those you love on the occasion of Valentine's Day!
Cicerchia di Serra dei Conti Slow Food presidium (grown in the hills of Serra dè Conti, in central Marche). To be consumed after soaking (100 grams per liter of water is recommended) and cooking (about 40 minutes). Nutritional values per 100 gr: energy value Kcal 314; Carbohydrates 52 g. Protein 29.2 g. Dietary fibers 4.8 g. Fat 0.7 g.
Oak Chickpea Goods subject to natural decline. It may contain traces of gluten. Nutritional values per 100 gr: Protein 20 g .; Fat 2.1 g .; Carbohydrates 61 g; Dietary fiber 25 g. Total polyphenols (MgGAE / 100 gr) 150. Antioxidant potential (micromolTE / 100 gr) 1314.
Legumes Soup: Oak chickpea (40%), mixed beans (40%), Roveja (20%). Goods subject to natural decline. It may contain traces of gluten. Nutritional values per 100 gr: Energy Kcal 406, Kl 3761; Protein 22 g; Fat 1.8 g; Carbohydrates 62 g; Dietary fiber 9.4 g.
Extra virgin olive oil from Tenera Ascolana: Superior category olive oil obtained directly from olives and solely by mechanical means. Oil made with a careful selection of olives of the Ascolana Tenera variety, harvested green to obtain the maximum contents of polyphenols and antioxidants. Oil extracted in Italy from olives grown in Italy. Nutritional values for 100 gr: Energy value Kcal 824; Kj 3389; Proteins 0.0 g; Carbohydrates 0.0 g, of which sugars 0.0 g. Fat 92 g. of which saturated fatty acids 13 g. Salt 0.0 g.
Egg spaghetti: Durum wheat semolina and fresh category A eggs. Egg percentage 27.06%, broken by hand. Very slow drying at low temperature. The water used is from the Fargnio Consortium located within the Sibillini National Park. Nutritional values per 100 gr: energy value 369 Kcal, 1543 Kj; fats 3.56 gr of which saturated 1.03 gr; Protein 13.57 gr; Carbohydrates 73 gr of which sugars 3.97 gr; dietary fiber 2.6 gr; salt 0.44 gr. Allergens: wheat, eggs.
Created for: The proposed selection is suitable for fans of legumes, for oil connoisseurs, for those who appreciate typical high quality products. Perfect mix to give as a gift to someone you love and whose refined tastes you know! How to taste it: La Cicerchia from Serra de Conti, the Chickpea and the Soup of Legumes can be used in soups, either alone or together with other legumes, or combined with other cereals (Quadrucci all'Uovo or farro for example). Chickpeas and cicerchia are also excellent in exquisite creams to be prepared by passing the legumes once boiled. The important thing is to remember to soak them in water for at least 12 hours before cooking them. The single variety olive oil from Tenera Ascolana is exceptional to use raw for a final dressing, it will make the dish truly precious. Finally, once cooked egg pasta is also excellent seasoned with legume-based sauces.
Legumes chosen by Tasting Marche are unique and protected; the Azienda Agricola Nazareno Medei from Appignano (MC) supplies the Legumes Soup and Quercia chickpeas, Cicerchia is from the Cooperative La Bona Usanza from Serra dei Conti (AN) . The Extra Virgin Olive Oil of Tenera Ascolana is produced by Oleificio Silvestri Rosina from Spinetoli (AP) while the Egg Pasta is made by the Azienda Agricola Luciandi Diego from San GInesio (MC).
You might also like
