Food intolerances
Crostacei e derivati
Uova e derivati
Pesce e derivati
Arachidi e derivati
Soia e derivati
Latte e derivati
Frutta a guscio e derivati
Sedano e derivati
Senape e derivati
Semi di sesamo e derivati
Anidride solforosa (SO2) e solfiti
Lupino e derivati
Molluschi e derivati
Raw ingredient
First course
Second course
Side dish
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Spelt alla norma
Orzotto with rosemary-flavoured chickpeas and porcini mushrooms
Quinoa mix with pesto alla trapanese and almonds
5 grains mix with sardines, broccoli rabe and chives
Wholegrain spelt with bresaola
Mountain minestrone
Maize couscous with seafood
Mediterranean style flaxseed couscous
Grains and peas with courgette purée and salmon
Spelt with fried vegetables
Grain and pulse soup with button mushrooms and rosemary oil
Pulse and millet soup with asparagus and spinach
Multi mix with brie and speck
Nicoise ancient grains
Maize and quinoa tabbouleh
Exotic quinoa and lentil salad
Bulgur and quinoa with courgettes and prawns
Barley with green beans and basil-infused potatoes
Spelt mix with chicken and mushrooms
Crunchy chicken with barley and vegetables
Wholegrain spelt salad with potato mille-feuille
Turkey breast with bulgur and quinoa salad
Pulses and millet soup with marinated prawns and courgette flowers
Saffron grain and pea risotto
Marinated courgettes with quinoa, lentils and sesame seeds
Roasted mushrooms stuffed with 5 grains and served with saffron potato purée
Flaxseed couscous salad with citrus fruit and roasted vegetables
Grain and pulse soup with asparagus and pancetta
Multi mix risotto with marinated mushrooms and taleggio cheese
Millet and lentil risotto with speck and celery juliennes
Roasted broccoli and barley (with beta-glucan)
Crunchy pistachio salmon with ancient grains, green beans and green apple
Fish couscous
Maize and quinoa with red cabbage, asparagus and cheese fondue
(ITA) Sformato di lenticchie, patate e funghi
Barley salad with avocado pesto
Maize couscous, guacamole and roasted red peppers
Millet and lentils with red radicchio and hazelnuts
Vegetable couscous with turmeric
Timbale of spelt mix with radicchio and fennel gratin
Grain and lentil soup with broccoli and curried pumpkin
Spicy soup
Five grains with rocket pesto
Spelt salad with calamari stew
Beef minestrone
Frittata with mixed pulses
Spelt with red pesto
Warm edamame and chicken salad
Mediterranean-style sorghum and chickpeas
Chickpea balls
Stuffed tomatoes with 7 grains
Cannellini beans hummus with capers and mint
Ancient grains and lentils with salmon and avocado
Exotic bulgur and quinoa salad
Chickpeas and whole spelt with roast beef and red onion relish
Timbale with ricotta and mixed pulses
Spelt salad with tomato, feta and cucumber
Chickpea and watermelon mix
Sicilian sorghum and chickpeas
Tacos with edamame and roasted prawns
Sesame tuna and cannellini beans
Lentil and smoked salmon cheesecake
Lentils and ancient grains with buffalo mozzarella and red fruit coulis
Dark red kidney bean hummus with beef and spinach
Kidney beans with Brussels sprouts à l’orange
Cream of lentils with ginger prawns
Seven grains with curry prawns and porcini mushrooms
Whole spelt and chickpeas on a cream of peas, burrata and spinach
Bulgur and quinoa à la grecque