Pulses & Grains

Melotti's Rice Vialone Nano I.G.P is outstanding quality rice used especially for traditional style wet risotto. The characteristics of the Vialone Nano grain, is the capacity to absorb all of the liquid in which it is being cooked... 

Semolina is the coarsely ground endosperm of durum wheat. High in protein, it is used to make the highest quality pasta. Durum flour is a by-product in the production of semolina and is used for American noodles, some pasta's and some specialty breads. 

100% Italian soft "oo" flour perfect for all bread, pizza & pastry needs. 

In Rome, on the first of May roman families traditionally eat fresh fava beans with Pecorino Romano cheese during a daily excursion in the Campagna. 

These have an excellent, nutty flavour, and are commonly used in Italian soups and stews. 

Italian chestnuts are frozen and available peeled or roasted. The oven roasted variety is ready to eat and have a true woodland flavour. 

Chickpeas are a helpful source of zinc, folate and protein. 

Like other legumes, lentils are low in fat and high in protein and fibre. These lentils have a mild and earthy flavour and are fabulous in soups and stews. 

A variety of essential nuts are also available throughout the year. 

In Italian they are called pinoli or (rarely) pignol and are an essential component of Italian pesto sauce. 

The kidney bean with its dark red skin is named for its visual resemblance to a kidney. 

Walnuts per kg