Legumes

The legumes constitute one of the seven groups of staple foods, and they are part of Capoccia Bio’s organic production as protagonists: chickpeas or lentils, chickling peas or roveja–they are all part of the organic rotations of our fields.

In addition to being used as ingredients in our flours, pasta, and baked goods, they can be purchased as premium quality raw materials.

They are an excellent source of protein, especially when consumed together with grains. The best-known combinations “pasta and beans,” “rice and lentils,” and “pasta and chickpeas” achieve a protein composition comparable to that of meat. Therefore, our “Legunicum” pasta meets the characteristics to be a single meal.

They are also low in fat and high in fiber, and contain calcium, phosphorus and iron, and if eaten fresh also Vitamin C.

They can also be consumed safely on a daily basis. Easily cooked, they are a natural alternative to meat, which is too expensive in ecological and energy terms.