CHICKPEAS Cicer Aretinum – Chickpeas, native to the East, were one of the first foods eaten by humans. Today they are widespread in the Middle East and India, where they are one of the main elements in people’s diets. They are suitable for tasty soups, with pasta, as a side dish or paste. Nutritional values are reported in the section “Nutritional Values”. Di Nunzio chickpeas are cultivated in Puglia, in the region of the upper Tavoliere della Daunia, mainly in the area around the town of San Paolo di Civitate. The range is complemented by chickpeas grown in Mexico by leading local farms. We offer the following varieties of chickpeas:

BROAD BEANS Vicia Faba – Broad beans originate from an ancient plant native to Persia or Northern Africa; evidence of their use can be traced back to the Bronze Age and the Iron Age: they represent the first pulses eaten by humans. They’re a typical product of rural Italy. In ancient times they were used not only as a pulse, but made into flour and used to prepare bread, focaccia and polenta. There are literary works dating back to the beginning of the 19th Century (for example “La Fisica Appula” by the Grey Friar Michelangelo Manicone, 1806) testifying that the territory of San Paolo di Civitate is particularly suited to growing broad beans. Today they still are a widely used and versatile pulse, suitable for use in the preparation of several dishes. Nutritional values are reported in the section “Nutritional Values”. Di Nunzio broad beans are cultivated in Puglia, in the region of the upper Tavoliere della Daunia, mainly in the area around the town of San Paolo di Civitate. We offer the following varieties of broad beans:

GRASS PEAS Lathyrus sativus – Grass pea is a difficult pulse to find nowadays which is only grown in small quantities in some regions of central Italy. It grows from the Lathyrus Sativus, an annual plant that looks like the vetch; the seeds in its pods are a little bigger than peas, yet flatter. The Giant White Grass Pea of San Paolo, already used by ancient Romans (cicercula), differs from other varieties grown in Italy in its size, light colour, unique and rounded taste and ease to cook. Nutritional values are reported in the section “Nutritional Values”. Di Nunzio grass peas are cultivated in Puglia, in the region of the upper Tavoliere della Daunia, mainly in the area around the town of San Paolo di Civitate. We offer the following varieties of grass peas:

PEAS Pisum Sativum – Since ancient times peas have always represented a source of nourishment for all populations and, together with beans, were among the most eaten foods. Peas grew spontaneously 9,750 years before the Christian era; grown peas originated in China, but were also grown by ancient Greeks and Romans, who introduced them all over Europe after their occupation. In the UK they were used as money to pay wages to the poor in the Middle Age, in France they were a staple food. Peas are excellent in the fight against obesity due to their ability to satisfy hunger for a long time, especially when eaten as main dish together with rice or pasta, followed by raw or cooked vegetables. They are also excellent in purees and creams, even if their fibrous content is reduced by preparing them in this way. They go well with chicken, sauteed with meat, lard and in soups. Nutritional values are reported in the section “Nutritional Values”. Di Nunzio peas are cultivated in Puglia, in the region of the upper Tavoliere della Daunia, mainly in the area around the town of San Paolo di Civitate. The range is complemented by peas cultivated in Canada and in the Netherlands by leading local farms. We offer the following varieties of peas:

LUPINS Lupinus – Lupins, native to the Mediterranean basin and known to the ancient Romans, come in different varieties; among them, the white lupin, which grows in Italy, is the most common. Lupins, grown mainly in southern Italy, are rich in protein, starches and sugars, iron, calcium, phosphorous and B-group vitamins. They have a high hypoglycemic power. Lupins can only be eaten after a long period of soaking, about 3-4 days with the water changed every 12 hours, then after boiling for 20 minutes boiling to eliminate an alkaloid (lupinin) that gives lupins a strong bitter taste. To make the well-known snack it is necessary to add about 10% of the overall weight of the processed lupins in salt. They are excellent especially in heartsaver diets, against cholesterol, and have further beneficial effects on sugar and blood pressure. Di Nunzio lupins are cultivated in Puglia, in the region of the upper Tavoliere della Daunia, mainly in the area around the town of San Paolo di Civitate and in the hilly regions of the Gargano. The range is complemented by lupins cultivated in Chile by leading local farms. We offer the following varieties of lupins:

DRIED TOMATOES Di Nunzio dried tomatoes are harvested and naturally dried (in the sun) in Italy and Tunisia. We offer the following varieties of dried tomatoes:

COOKED MUST Derived from quality grapes, it carries all the tastiness and fragrance of grapes in it. It is produced according to the old tradition from Puglia, thus being a preservative and colouring free and highly genuine product. Cooked must is normally used in quality confectionery or eaten together with strong taste cheese. Di Nunzio cooked must is produced in Puglia.

FIG VINCOTTO Fig Vincotto is a sweet and fragrant extract normally produced in home kitchens according to family recipes, not on industrial scale. The extract is preserved in accurately washed and dried glass bottles. It is excellent to season fruit, fruit ice creams, sweets like almond paste, as well as boiled or grilled meat, freshwater fishes and vegetable soups. Di Nunzio fig Vincotto is produced in Puglia

GRAPE VINCOTTO Grape must with a dark colour and a sweet taste produced mainly in Puglia. Vincotto is the result of a slow long cooking of grape must, till it shrinks down to about 1/5. It’s produced using different varieties of local red grapes used to make wine. It is used as an ingredient for other recipes or as seasoning. Di Nunzio grape Vincotto is produced in Puglia.