Bean Stew with Colatura
This bean stew proves “healthy comfort food” isn’t necessarily an oxymoron. Trust us: this bean and vegetable stew is anything but a penance. It’s a …
Orzo with Porcini, the Recipe
Porcini Mushrooms are an autumn essential in the Italian kitchen. As soon as you start prepping the ingredients for this recipe, your kitchen will immediately …
Farro Salad by Domenica Cooks
A colorful explosion of flavors, this farro salad is perfect for summer. Our favorite part is that you can (and should!) prepare it in advance …
Beans are Back
ALL the beans are here. from Bio Alberti in Umbria Walk, don’t run. We are fully stocked with Bio Alberti organic legumes from Umbria! These are …
Orzo with Porcini Mushrooms
We can’t get enough of the powerful umami flavor of orzo with porcini mushrooms. But there’s a cooking trick to get all the depth of …
How to cook Bio Alberti beans
In the medieval borgo of Poggio Aquilone, in Umbria, the Bio Alberti family cultivates their land the same way Umbrians have since ancient times: using …
From Bittman: Beer Glazed Black Beans
We adapted this recipe for beer glazed black beans from Mark Bittman’s How to Cook Everything. When we read about it in Mark’s weekly newsletter, …
How to cook Cicerchie
Cicerchie are chock full of vitamins, minerals like phosphorus and calcium, and fiber. It’s no surprise that Cicerchie used to be called “the meat of …
Summer Farro Salad Agrodolce
Mediterranean flavors like olives, tomatoes, and capers can combine together in endless recipe variations. This salad recipe is bright, nutty, and perfect for summer. It …
Mark Bittman’s Modest Yet Gorgeous Farro
Mark Bittman recently prepared and wrote in his newsletter about a pretty delicious bowl of Bio Alberti’s farro monococcum. Bittman said (and we have to agree), …
The Most Savory Chickpeas
These are the most savory chickpeas we have ever had. The first time we ate these chickpeas, we had them boiled in well-salted water and …
Umbria Is For Beans And Grains
Bio Alberti Farm is in the village of Poggio Aquilone, in Umbria, near Perugia.The farm has been in the Alberti family for three generations. Today, …
The Oldest Grain In The World?
Monococcum. Farro Monococcum is an iconic grain that goes by many names. Einkorn, enkir, small farro, little spelt, and farro monococcum all refer to one plant: …
Farrotto with Porcini
We are writing this post while beautiful February snow piles up on our warehouse windowsill. Just like risotto, farrotto is a perfect wintertime dish. But farrotto’s flavor …
Marcella Hazan’s Bean & Barley Soup
Marcella Hazan always knows what we need, and these cold days it’s bean and barley soup! When we flipped through this recipe in “Marcella Cucina,” …
Risotto con Salsiccia e Fagioli Borlotti
We start eating this dish as soon as sweater season rolls around, and we don’t stop until spring flowers start popping up. It is a …
Mesciua – the Recipe, from Steve Maslow
Mesciua is a primo, a soup really, designed, we suspect, to show off the heady aroma, ilken texture and multi-stage flavor of your best olive …
Cicerchie – What Are They? If You Know, You Are Cool!
We love cicerchie and have been importing them for a long time. Frankly, it’s always a struggle to explain: what kind of beans they are; …
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