In Italian culture, since ancient Rome, legume have taken on an essential role in human dieting, in fact ancient Romans enjoyed very often legume soups among which were fava beans, lentils and lupin beans. Still today, legumes are protagonists of great classics of Italian tradition, such as Naples’ pasta e fagioli (pasta with beans), risi and bisi (rice and peas), cuttlefish with peas, cotechino with lentils and many more.
Furthermore, if blended, legumes are the perfect base to prepare hummus, meatballs and burgers, and are also recommended, as an alternative to meat, to prepare tasty plant-based ragu making it a particularly top choice by people who follow a vegetarian diet.
