Pulses & Grains

Carnaroli is medium-grained rice native to the Novara and Vercelli regions of northern Italy. Carnaroli is traditionally used for making dryer style rice dishes such as paella, seafood risotto or rice salad. It is often described as being a "superfino" 

Sardinian semolina beads, traditionally cooked in broth or stock and served with mussels or vongole. 

 

100% Italian flour stronger than "OO". 

Riso Rosso (Red Rice) 1kg 

Giant Cous Cous Lebanese 1kg 

Peeled Chestnuts per 2kg bag 

Riso Venere 1kg (Black Rice) 

Small Cous Cous 500g pkt 

Pine Nuts per kg 

Haricot Beans 

Polenta derives from the earlier forms of grain mush (known as puls or pulmentum in Latin or more commonly as gruel or porridge). 

Pistaccio Nuts 

Organic Red Lentils (Persian Style) 

Polenta is made with either coarsely, or finely ground dried yellow or white cornmeal (ground maize), depending on the region and the texture desired. 

Hazelnuts per kg 

Polenta is made with either coarsely, or finely ground dried yellow or white cornmeal (ground maize), depending on the region and the texture desired. 

Arborio rice is named after the town of Arborio in the Po Valley, where it is grown. This common rice grain is more popular for softer rice dishes including desserts, "fritti di riso" or arancini. 

You’ve probably already encountered this Italian bean in minestrone soup or a bean salad. It’s prized for its smooth texture and nutty flavour. 

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.