In addition to being a valuable source of protein, fiber and antioxidants, legumes play a key role in promoting sustainable agricultural practices. For World Legumes Day, initiatives in over 140 restaurants throughout Italy
The chef of La Locanda del Mulino in Valcasotto offers a dish rich in nutritional and healthy properties that is easy to make but has great flavor (thanks also to the Valcasotto cheese)
A dish born historically from poverty, collecting the few legumes that fell from the bags transported by sea and landed by the Leuti. The traditional soup recipe
Joined the Slow Food Presidia. Recommended as for cicerchia in nutritional oligotherapy, in memory disorders, cerebral fatigue, general asthenia, in students, and in the elderly. Excellent for velvety and soups
They ensure 38% of the iron requirement, 26% of potassium, 33% of phosphorus, 42% of zinc, 42% of vitamin B1, 250 g of cooked broad beans produce the equivalent effect of a dose of a drug
Widespread since ancient times, rich in healthy properties for the body: iron, calcium, potassium and vitamin C. Also good raw, they absorb the nutrients from the soils enriched with minerals from the lava flows
The ancient custom of the Canavese families of cooking the beans in terracotta pots which were brought to the bread oven of the village. The discovery of the formidable nutraceutical properties. With the Slow Food Presidium, the aim is to redevelop tourism and food and wine in the area
The young Carmine Valentino Mosesso has earned one of the Coldiretti Green Oscars for recovering this variety of beans that was once given to women who wanted to become mothers
Registration is now open for Increase's "Citizen Science" experiment which allows you to cultivate biodiversity by sowing beans on your balcony or terrace. Here are all the details
Pulses are now internationally recognized as an essential element in a climate-friendly and health-promoting diet - Here's why pulses are a treasure trove of well-being
INTERVIEW WITH MATTIA PEDON, director and board member of PEDON spa, one of the world's big players in the cereal market - "There is a lot of nervousness about expensive energy and more with regards to food raw materials: here's what can happen…
140 chefs from the Alliance add legume-based dishes to their menus. The importance of legumes in diets against diabetes and cardiovascular disease.
In the past, the area cultivated with poverello beans had drastically decreased due to the abandonment of the land and traditional agricultural activities by young people. The legume has remarkable nutraceutical properties. Now that it is a Slow Food presidium, it can be hoped for…
Nine beans with very varied shapes and colors gathered in a single Slow Food Presidium. They have no peel and are very digestible. Grown without any synthetic chemicals. They were once the staple meal of poor farmers.
It is a type of cannellino bean with an intense flavour, with a good softness and a thin skin which speeds up its cooking. Cultivated according to environmentally friendly practices on volcanic soils rich in nutrients, the Acerra bean is a…
Known for their organoleptic qualities and characteristics, beans have always been linked to superstitious beliefs. One of the most popular varieties is that of Carpino, a Slow Food Presidium, thanks to its high versatility in the kitchen: in Puglia they are eaten with chicory,…
Considered the meat of the poor, they were a sustainable alternative until after the Second World War but over time they have been neglected. The Slow Beans network is promoting a series of events to raise everyone's awareness of a new culture of legumes, the staple dish of…
A poor product discovered a few years ago in the Murgia countryside brought back to life reveals unsuspected gustatory and nutritional properties. Slow Food Presidium is subject to strict production regulations. Rich in iron and essential mineral salts in nutrition in times of…
Cultivated in a small town in Calabria, it comes in five ecotypes, each suitable for a different recipe: boiled, with pasta, with scilatelle, with soup, in beans. An opportunity for young people to rethink agriculture
