Earth and its fruit
Honey, legumes and cereal.
I love earth products, I like collecting them and smelling them to breath in their scent. Lentils, Black Lentils, Chickpeas, Black Chickpeas, Fagiolina Beans, Spelt, Barley and Buckwheat, are crops that have always been linked to the Umbrian agricultural tradition, and together with Vine and Olive trees they form a mosaic that generates the principles of proper nutrition.
Our project continues to follow these scents, to the point that we have made the flowers of our crops available to bees and the hives have enriched our countryside, collecting their honey.
We value these products so much that we also turn them into gifts, perhaps because I too love to give this fruit of the earth as gifts, every day more and more. I like putting them one next to the other and imagine them in a plate on my table or on the table of friends, cooked just right and garnish with a drizzle of extra virgin olive oil. It is a unique pleasure to discover that the simplicity of flavour makes all the difference at table.
HONEY MILLEORI - 100% ITALIAN
MilleOri is a millefiori honey that combines the properties of different plants. It is rich in minerals and antioxidants, strengthens and increases physical energy, is a natural antibacterial and a great ally for throat and liver.
Our honey is totally handmade, we could say 'hand-made'. Our bees flutter on the hills of Macciano and rest on the flowers of our crops, being particularly greedy of sunflower and alfalfa.
Our small production is enclosed in glass jars that make it precious. The bracelet is a slightly strange label, but also a little present for you.
Our honey is totally handmade, we could say 'hand-made'. Our bees flutter on the hills of Macciano and rest on the flowers of our crops, being particularly greedy of sunflower and alfalfa.
Our small production is enclosed in glass jars that make it precious. The bracelet is a slightly strange label, but also a little present for you.
Colour
Golden, clear and transparent
Aroma
Elegant, floral
Flavour
Delicate with fruity notes
Table
Infusions, medium mature cheeses
LENTILS
Lentils are naturally rich in protein, fiber, mineral salts and vitamins and are an excellent food for a diet rich in iron, potassium, phosphorus and low in fat.
Our lentils are grown in integrated production and alternating with cereals, without the use of chemical fertilizers. The diameter is about 2 mm, the color has various tone of brick. The skin is thin and tender.
They do not require soaking. The cooking time is 25/30' for a crispy product that maintains all its nutritional properties.
Our lentils are grown in integrated production and alternating with cereals, without the use of chemical fertilizers. The diameter is about 2 mm, the color has various tone of brick. The skin is thin and tender.
They do not require soaking. The cooking time is 25/30' for a crispy product that maintains all its nutritional properties.
FAT 2.2 gr
PROTEIN 27.0 gr
of which saturated 0.7 gr
SALT 0.05 gr
CARBOHYDRATES 42.2 gr
FIBRE 16.0 gr
of which sugars 4.7 gr
Energy Value for 100 gr 329 Kcal
BLACK LENTILS
Black lentils contain a higher percentage of protein and fibre than normal lentils. They have antioxidant properties and are rich in iron, phosphorus and vitamins. They have a low fat content.
Our black lentils are grown in integrated production and alternately with cereals, without the use of chemical fertilizers. They have a spherical shape, a diameter of about 2 mm and their color is a glittering black.
They do not require soaking. Cooking takes about 20 minutes for a crispy product that maintains all its nutritional properties.
Our black lentils are grown in integrated production and alternately with cereals, without the use of chemical fertilizers. They have a spherical shape, a diameter of about 2 mm and their color is a glittering black.
They do not require soaking. Cooking takes about 20 minutes for a crispy product that maintains all its nutritional properties.
FAT 1.0 gr
PROTEIN 25.7 gr
of which saturated 0.0 gr
SALT 0.05 gr
CARBOHYDRATES 37.8 gr
FIBRE 13.7 gr
of which sugars 0.76 gr
Energy Value for 100 gr 301 Kcal
CHICKPEAS
Chickpeas are legumes belonging to the Fabaceae family. They are naturally rich in proteins plants, fibres, vitamins, magnesium and phosphorus.
Our chickpeas of the sultan variety are grown in an integrated production system and alternately with the cereals, without the use of chemical fertilizers. The seed is wrinkled, beige/yellowish in colour and the diameter is about 5 mm. The skin is thin and tender.
They require a soaking time of 12 hours and the cooking time - for a crispy product that maintains unaltered all its nutritional properties - is 2 hours.
Our chickpeas of the sultan variety are grown in an integrated production system and alternately with the cereals, without the use of chemical fertilizers. The seed is wrinkled, beige/yellowish in colour and the diameter is about 5 mm. The skin is thin and tender.
They require a soaking time of 12 hours and the cooking time - for a crispy product that maintains unaltered all its nutritional properties - is 2 hours.
FAT 5.2 gr
PROTEIN 18.1 gr
of which saturated 1.3 gr
SALT 0.03 gr
CARBOHYDRATES 51.9 gr
FIBRE 13.0 gr
of which sugars 3.1 gr
Energy Value for 100 gr 334 Kcal
BLACK CHICKPEAS
The black chickpea has similar nutritional characteristics to the common chickpea, but is tastier and richer in iron and fiber.
Our black chickpea is grown in an integrated production system and alternately with cereals, without the use of chemical fertilizers. It is smaller than normal chickpeas, wrinkled and irregular. It has a thin black skin that remains crisp after cooking, while the interior is white-yellow.
We recommend soaking for at least 24 hours and cooking for at least 2 hours. It can be served with a drizzle of oil without adding salt.
Our black chickpea is grown in an integrated production system and alternately with cereals, without the use of chemical fertilizers. It is smaller than normal chickpeas, wrinkled and irregular. It has a thin black skin that remains crisp after cooking, while the interior is white-yellow.
We recommend soaking for at least 24 hours and cooking for at least 2 hours. It can be served with a drizzle of oil without adding salt.
FAT 6.3 gr
PROTEIN 17.3 gr
of which saturated 1.3 gr
SALT 0.03 gr
CARBOHYDRATES 59.1 gr
FIBRE 12.5 gr
of which sugars 3.0 gr
Energy Value for 100 gr 388 Kcal
FAGIOLINA BEANS
Fagiolina bean is a legume with an oval and tiny shape, it can be of various colors from cream to black, passing through all shades of brown. In the mouth it is tender, buttery and particularly tasty. It has nutritional qualities superior to beans, thanks to the high presence of proteins and lipids.
Our beans are grown in integrated production and alternately with cereals, without the use of chemical fertilizers. The pods are harvested by hand once they have been dried in a scalar manner. Cleaning is carried out manually with great patience. The presence of damaged beans is irrelevant to the taste or integrity of the product and is a peculiarity of manual cleaning.
It does not require soaking. Cooking time is 45/50'.
Our beans are grown in integrated production and alternately with cereals, without the use of chemical fertilizers. The pods are harvested by hand once they have been dried in a scalar manner. Cleaning is carried out manually with great patience. The presence of damaged beans is irrelevant to the taste or integrity of the product and is a peculiarity of manual cleaning.
It does not require soaking. Cooking time is 45/50'.
FAT 0.7 gr
PROTEIN 21.9 gr
of which saturated 0.1 gr
SALT 0.01 gr
CARBOHYDRATES 50.9 gr
FIBRE 12.8 gr
of which sugars 2.1 gr
Energy Value for 100 gr 323 Kcal
PEARLED FARRO
Spelt (Tritucum dicoccum) is an autumn-winter cereal belonging to the family of Graminaceae. It is a good source of protein and iron and contains a lot of fiber; the main property is due to the content of selenium and phytic acid, which counteracts the action of free radicals.
Our spelt is grown in integrated production and alternating with legumes, without the use of chemical fertilizers. Pearling (removal of the outer film or glumette) makes the beans lighter and faster to cook.
It does not require soaking and the cooking time is 20/25'.
Our spelt is grown in integrated production and alternating with legumes, without the use of chemical fertilizers. Pearling (removal of the outer film or glumette) makes the beans lighter and faster to cook.
It does not require soaking and the cooking time is 20/25'.
FAT 2.5 gr
PROTEIN 9.3 gr
of which saturated 0.8 gr
SALT 0.01 gr
CARBOHYDRATES 66.3 gr
FIBRE 10.3 gr
of which sugars 2.8 gr
Energy Value for 100 gr 345 Kcal
PEARLED BARLEY
Barley belongs to the Gramineae family and is a complete cereal with remineralizing and anti-inflammatory properties. It is rich in fibre, phosphorus, potassium, magnesium, iron, zinc, silicon and calcium.
Our barley is grown in integrated production and alternating with legumes, without the use of chemical fertilizers. Pearling (removal of the outer film or glumette) makes the grains lighter and faster to cook.
Does not require soaking. Cooking time is 30/35'.
Our barley is grown in integrated production and alternating with legumes, without the use of chemical fertilizers. Pearling (removal of the outer film or glumette) makes the grains lighter and faster to cook.
Does not require soaking. Cooking time is 30/35'.
FAT 2.5 gr
PROTEIN 11.3 gr
of which saturated 0.8 gr
SALT 0.01 gr
CARBOHYDRATES 69.3 gr
FIBRE 6.3 gr
of which sugars 2.7 gr
Energy Value for 100 gr 348 Kcal
BUCKWHEAT
Buckwheat is a flowering plant belonging to the family of Polygonaceae and not to Gramineae, although commercially it is placed among cereals. It is naturally gluten-free and rich in proteins, fibres and minerals.
Our buckwheat is grown in integrated production and alternately with cereals and legumes, without the use of chemical fertilizers. The product is peeled, i.e. the outer black cuticle is removed.
It does not require soaking. The cooking time is 10/15', it can also be toasted before cooking, reducing further the time.
Our buckwheat is grown in integrated production and alternately with cereals and legumes, without the use of chemical fertilizers. The product is peeled, i.e. the outer black cuticle is removed.
It does not require soaking. The cooking time is 10/15', it can also be toasted before cooking, reducing further the time.
FAT 2.0 gr
PROTEIN 11.0 gr
of which saturated 0.4 gr
SALT 0.03 gr
CARBOHYDRATES 65.2 gr
FIBRE 5.5 gr
of which sugars 3.1 gr
Energy Value for 100 gr 334 Kcal