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Nutritious and energetic, lupins were used by our ancestors in nutrition due to their high satiating power and their numerous benefits. Discover the properties of lupins, advice for use and contraindications.
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Lupins (sometimes also called "fusaie" or "fusaglie") are legumes rich in properties known for some time. This is Lupinus albus, better known in our country as white lupine (even if they are yellow), a plant belonging to the legume family, like the better known chickpeas and beans. There are also other species of lupine, among which we remember the blue lupine and the yellow lupine, which however do not grow in our country due to the unfavorable climate.
For years, the Itrana del Lazio olive has been better known under the name "Oliva di Gaeta", because for centuries the port of this city was the main place of export from which this phenomenal product then reached tables all over the world.
The Nocellara del Belice olives are of the highest quality, and can be considered among the most sought after olives in the world. The climatic characteristics of the Sicilian territory make them excellent table olives, fleshy and with a light, aromatic and unforgettable taste.
The Nocellara del Belice olives are the flagship of Miccio's production, and the company is the market leader in this special fruit.
For our Paesanella pitted olives we choose only the best olives: the “Schiacciatelle di Sicilia” from Nocellara del Belice. They are selected for colour, size and quality, before being aged for two years in brine.
Olives are one of the oldest foods on earth cultivated throughout the Mediterranean region, it is estimated, for about 7000 years. Since then the types of recipes and uses of olives have multiplied, one of these is the drying of the olives, which in the past took place through the arrangement of the ripe olives in wicker baskets,
They are the Greek Chalkidiki green olives, processed according to the Castel Vetrano method in Sicily.
Leccino Olives are among the most cultivated olives in Italy, given their delicate flavour. Their origin is supposed to be Tuscany, and there is reference to it since the Middle Ages, but now it is commonly cultivated in most of Italy, and has even been exported to the rest of the world (from California, to Australia and Chile )
