[{"id":275897155677,"handle":"casale-le-marmore","title":"Casale Le Marmore","updated_at":"2024-05-14T20:40:28+01:00","body_html":"\u003cp data-mce-fragment=\"1\"\u003eCasale Le Marmore is situated in Umbria, a region synonymous with the production and cultivation of pulses and legumes. This family business has combined traditional farming methods with modern production techniques in order to offer a wide range of high quality indigenous varieties.\u003c\/p\u003e","published_at":"2022-11-30T20:43:10+00:00","sort_order":"best-selling","template_suffix":"","disjunctive":false,"rules":[{"column":"vendor","relation":"equals","condition":"Casale Le Marmore"}],"published_scope":"web","image":{"created_at":"2022-11-23T19:43:19+00:00","alt":null,"width":1920,"height":1080,"src":"\/\/ilfattore.co.uk\/cdn\/shop\/collections\/Collection_Images_New_Site_942a469d-6df8-4c20-a76a-4bc6a87953d8.png?v=1669232600"}},{"id":278471966813,"handle":"rice-polenta-and-legumes","title":"Rice, Polenta \u0026 Legumes","updated_at":"2024-05-15T22:15:33+01:00","body_html":"\u003cp\u003e\u003cspan\u003eRisotto is one of the feel-good dishes of Italian cuisine, which is why the selection of rice varieties is particularly large. Polenta, a versatile classic of northern Italian cuisine, which is stirred in boiling water and then cooked over a low heat. And like rice and polenta, legumes are the raw material from which kitchen dreams are created.\u003c\/span\u003e\u003c\/p\u003e","published_at":"2023-05-11T16:22:29+01:00","sort_order":"best-selling","template_suffix":"","disjunctive":true,"rules":[{"column":"tag","relation":"equals","condition":"Polenta"},{"column":"tag","relation":"equals","condition":"Rice"},{"column":"tag","relation":"equals","condition":"Legumes"}],"published_scope":"web","image":{"created_at":"2023-05-03T14:51:34+01:00","alt":null,"width":1920,"height":1080,"src":"\/\/ilfattore.co.uk\/cdn\/shop\/collections\/Collection_Images_New_Site_6589976f-64d1-4008-8550-f229f6e56fc7.png?v=1683121895"}}]
Casale Le Marmore’s Umbrian Cicerchie (or cicerchia) is a type of pea, which has been cultivated in Italy since Roman times. These large legumes are fantastic in soups, stews and casseroles or served simply with a drizzle of truffle olive oil for a rustic, earthy salad.
To cook, soak the cicerchie for 6 hours then add to a pan of cold water and bring to the boil. Cook for 40 to 45 minutes.
Ingredients: Cicerchie. Packed on production lines that are used for grains. May contain traces of gluten and soy.
Casale Le Marmore
Casale Le Marmore is situated in Umbria, a region synonymous with the production and cultivation of pulses and legumes. This family business has combined traditional farming methods with modern production techniques in order to offer a wide range of high quality indigenous varieties.
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