Rapolano Terme (Tuscany), Italy
Directions for use
The cooking of lentils should be preceded by a soaking of 4/6 hours.
Then change the water covering them with plenty of cold water and put them on the fire, cook for 15/20 minutes adding salt only at the end of cooking.
They are excellent used in: soups, soups or dry with pasta or cereals, excellent with vegetables or fish.
Delicious stewed cooked, with the addition of tomato and spices.
Overview Podere Pereto
The adventure of this company was born in 1991 in Rapolano Terme in the beautiful Crete Senesi in the Tuscan countryside.
The owner’s dream was to create a microcosm where every product made would have to be grown within the farm, all with exclusively organic method without compromise.
Since 1994 the company has created a circuit of Custodian Farmers with the aim of preserving only the varieties of legumes and cereals ancient and of the best quality.
Even today Podere Pereto produces and sells only the products grown in their Az.Organic farming following the ancient art of crop rotation to preserve and make the land productive without any use of pesticides or chemical additives.
Average nutritional values per 100g of product
- Energy: 333 kcal
- Fat: 1,8g of which saturated fatty acids: 0,3g
- Carbohydrates: 45g of which sugars: 1,5g
- Fiber: 10,7g
- Protein: 24g
- Salt: 0,02g