The product
Farina di Lenticchia Integrale Bio
Lentil flour grown organically
Code:
96290
Country of origin:
Italy - Umbria
Weight:
500 g
Minimum order:
1 piece
| Description | Wholemeal lentil flour |
|---|---|
| Appearance | Reddish brown flour |
| Taste | Delicate and lightly toasted, the texture is impalpable to the touch |
| Curiosity | Poggio Aquilone lentil flour is stone ground to preserve its nutritional properties and to make it tastier, richer and more digestible |
| Our selection | BioAlberti is an agricultural company, entirely organic, immersed in the rolling Umbrian hills in the locality of Poggio Aquilone and extends over an area of 560 hectares between the province of Perugia and the province of Terni |
| Suggestions | It is excellent for making savory pasta, crepes, wraps and plum-cakes, but also for preparing and thickening creams and velvets. Try it for making meatballs |
| Ingredients | Organic lentil flour |
|---|---|
| Other allergens | Cereals containing gluten and thereof |
| Weight | 500 g |
| Packaging | Packaged in a bag in a protective atmosphere |
| Storage Conditions (packaged products) | Keep in a cold and dry place |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1402 kJ / 332 kcal Fat: 1 g of which saturates: 0,14 g Carbohydrate: 51,1 g of which sugars: 1,8 g Protein: 22,7 g Salt: 0,02 g Typical value per 100 g |
The producer
BioAlberti - Poggio Aquilone (TR) - Umbria
Why we chose them
We are in Umbria, in Poggio Aquilone, a very small village of 1200 between the province of Perugia and that of Terni:
560 hectares of woods, meadows, pastures and arable fields.
Today BioAlberti is a family business in the third generation: the goal of Paola and Guido Alberti, to which Benedetta and Andrea have recently
joined, is to enhance Umbrian traditions and recover local products, typical of central Italy, with great attention to the environment.
In 1996 BioAlberti chose to embrace organic farming. More recently it has started a collaboration with the University of Perugia for the recovery of
ancient Umbrian grains and legumes, such as einkorn spelled, gradually abandoned over the years because it is not very productive, and black
chickpea.
Every year the company experiments with new cultivation techniques: for example the synergistic one, associating cereals and legumes in the same
field, to increase the productivity and self-defense of plants without the use of chemical fertilizers and without pesticides.
Cereals, dried legumes, soups, but also flours, both from cereals and legumes, and an original chickpea pate: all organic products and without
additives or preservatives.
From the same producer
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