Rice, pasta and pulses

Don’t you think that the 'support cast' for that fantastic meal fresh from the sea, or that authentic cut of meat, should meet the same high quality requirements as the central characters on the plate? We certainly do! That is why we are presenting a selection of the best rice varieties, pulses and pasta. For example: rice for an amazing risotto. Lentils, not from Puy for once, but from Castelluccio in the national park of Sibillini (Umbria). An IGP, just like Puy. And take the most famous bean from the Tarbes region (haricot Tarbais), which has been awarded a Label Rouge, the trusted quality mark that sets strict requirements for authentic French products. And then the pasta: traditional pasta made with water from the Apennines, but also refined by the region of Gragnano, Italy’s pasta capital. And so much more...