Specialty Gourmet Goodies

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One of the first grains discovered, farro is the ancestor of modern wheat. It is said to have sustained the Roman legions as they conquered Europe.

Farro is a cereal grain in which, unlike wheat, the husk adheres to the grain, just as in barley and oats. Its fiber content therefore is high and so are nutrients such as Vitamin E and protein. When combined with legumes, as in many Tuscan recipes, farro forms a complete protein source.

Like various other grains, farro requires overnight (12 hours) soaking before incorporating into your favorite recipe. Whole Grain Farro is excellent in soups and stews or mixed with fresh vegetables to make a cold salad.

Each bag of Rustichella d’Abruzzo Whole Grain Farro weighs approximately 1.1 lb. and is imported from Italy.

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Gli Aironi’s Wild Red Italian Rice is grown in Risaie Vercellesi, a region considered by many to be ideal for the production of Italian rice. The Perinotti family has lived and harvested rice in this region for five generations.

Their method of

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Farro grain has fed the Mediterranean and Near Eastern populations for centuries. Farro was the standard ration for the Roman soldiers who traveled throughout the Western World as well as a primary ingredient in several dishes that fed the Roman poor.

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Within the Po Delta, near the town of Vercelli, lies a fertile alluvial plain and the fields of the Vercellone family, who have been cultivating Tenuta Castello farina and rices for more than 100 years. Tenuta Castello artisanal processing yields quali

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Carefully selected varieties of corn are air dried in open barns until hardened and then the kernels are carefully stone ground. The resulting flour is used for polenta. The Fioretto is a fine ground polenta.

This polenta is perfect served warm for breakfast topped with honey, or served soft and creamy as a side dish with butter or mascarpone. It is also excellent as a base for red sauces as a substitute for pasta. Or, after it has set, cut into squares and grill.

Each bag contains 17 ounces net weight of Polenta Fioretto (Fine Ground Corn Meal) by Moretti from Italy.

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Carefully selected varieties of corn are air dried in open barns until hardened and then the kernels are carefully stone ground.

The resulting flour is used for polenta. The Lampo variety of polenta is quick cooking or “instant” polenta, which takes only 5 minutes.

Lampo polenta is perfect served warm for breakfast topped with honey, or served soft and creamy as a side dish with butter or mascarpone. It is also excellent as a base for red sauces as a substitute for pasta. Or, after it has set, cut into squares and grill.

Each bag contains 17 ounces net weight of Polenta Lampo (Instant or Quick Cook Corn Meal) by Moretti from Italy.

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The Fava Bean, also known as faba bean, horse bean and broad bean, was the only bean known in Europe until the discovery of the New World. Fava Beans have been used in Chinese cooking for at least 5,000 years. In fact, the cultivation of Fava Beans is

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Green Lentils from Le Puy are a reknown specialty from the Haute-Loire region of France. Le Puy is located in Auvergne, a volcanic area in the center of France, with ideal soil and climate for the growth of the lentils. Le Puy Green Lentils are exclusi

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Luscious, creamy risotto requires the proper Italian rice. Long grain Carnaroli Rice is the choice of chefs worldwide for their risotti.

Gli Aironi’s Carnaroli Rice is grown in Risaie Vercellesi in the Po Valley, a region considered by many to be ideal for the production of Italian rice. The Perinotti family has lived and harvested rice in this region for five generations. Their method of stone craft husking guarantees a light shelling of the grain, thus keeping the nutrients intact on the external part, which is essential to the texture and taste of rice after cooking.

Aironi Carnaroli Rice maintains distinct grains, with the gradual addition of hot broth, to create the perfect rich and creamy risotto that is still al dente.

Each package contains 2.2 pounds of vacuum packed Gli Aironi Carnaroli Long Grain Italian Rice from Italy.

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Campanini Vialone Nano Rice, imported from Italy, is natural and does not undergo any chemical treatment. It is particularly suited for risotto dishes.

Whereas the Carnaroli and Arborio are referred to as "superfino" or "extra fine", Vialone Nano is a "semifino".

It is the traditional rice of the Mantua and Veneto regions. It has a round, half-long grain (”nano” means “dwarf”), with central wide pearl and can absorb twice its own grain weight in liquid condiment. For this reason it is the ideal rice for true creamy risotto with vegetables, mushrooms and meats. Cooking time is about 15 minutes.

As mentioned in Fine Cooking Magazine April 2002.

Each box contains 16 ounces net weight of Vialone Nano (Semi Fine) Rice by Campanini from Italy.

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