The Legumes of Bolognami are produced only in Umbria and Tuscany in a limited quantity with methods in order to protect the health and the territory. Some of them are of a local variety and serve as an important source for vegetal proteins, fibers and mineral salts. In the Italian gastronomy, they are largely used, with tasty receipts, such as soups, purees, pureed soup, alone or combined with pasta, meats or fish, and also dried as snack. Beans, chickpeas, lentils, fava beans, lupin beans, wild peas have always been the dietary base of our grandfathers’ poor cuisine. Anyway, very healthy, because legumes provide a lot of nutritional qualities, which make them healthy for the heart wellness, great helpers against obesity and useful anti – inflammatory reinforcing the immune system
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