There’s a comforting honesty to a pot of beans simmering slowly. In Campania, they’re not just a side dish; they’re the soul of a meal. The volcanic soil here seems to gift legumes with a particularly rich, earthy depth. When cooked, they transform into something creamy and substantial, holding their shape but yielding to the fork with a perfect tenderness.

We source from local growers like Zia Rosa who cultivate smaller, heritage varieties often overlooked by larger producers. These beans and lentils are sun-dried naturally, preserving their full nutritional value and flavour potential. They require a bit more time and care, but the difference in texture and taste is immediately apparent in soups, stews, or simple contorni.

• Ceci (Chickpeas): For creamy soups like ‘pasta e ceci’ or rustic salads.

• Fagioli (Beans): Including Borlotti and Cannellini, ideal for slow braises.

• Lenticchie (Lentils): Small and flavourful, perfect alongside sausages or in warm salads.

This is foundational, nourishing food. As a dedicated Italian food distributor, we bring these essential, quality legumes directly to your pantry. Let’s build from the base up.