Organic Trebua Spelt Soup 500gr

F36U009

Organic "Trebua" spelt soup. Organic spelt enriched with a mix of legumes and grains like beans, grass peas, chickpeas, lentils and barley. All excellent ingredients to cook a tasty soup of legumes and cereals. All ingredients are organiccally grown in Valnerina Valley (Umbria region). Available in a pack of 500gr.

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Filetti di Pesce Spada

Filetti di Pesce Spada

Filetti di pesce spada in olio di oliva, un antipasto di pesce tipico della tradizione siciliana. Qualità superiore. Disponibile in vasetti di vetro da 200 gr.

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5,30 ‚ā¨

Invia ad un amico

Filetti di Pesce Spada

Filetti di Pesce Spada

Filetti di pesce spada in olio di oliva, un antipasto di pesce tipico della tradizione siciliana. Qualità superiore. Disponibile in vasetti di vetro da 200 gr.

Destinatario :

* Campi richiesti

  o  Annulla



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ORGANIC "TREBUA" SPELT SOUP

This spelt soup is called "Trebua" to emphasize its antiquity and peculiarity.


Trebua is in fact the ancient Etruscan name of Trivio, a small town near Monteleone di Spoleto, typical area for spelt cultivation.


This soup is peculiar to its ingredients, in addition to the spelt are also present legumes and cereals.


All the ingredients are organically grown.


INGREDIENTS: organic beans, organic grass pea, organic chickpeas, organic barley, organic lentils, organic spelt.

Underlined items are allergens; contain gluten.


NUTRITION INFORMATION (values per 100 g of product):

  • calories: 234 kcal (980 kJ)
  • fat: 1.8 g of which saturated fatty acids: 0.1 g)
  • carbohydrates: 43.0 g (of which sugars: 0.3 g)
  • fiber: 4.2 g
  • proteins: 11.4 g
  • salt: 0,01 g


Available in a pack of 500gr.



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ORGANIC "TREBUA" SPELT SOUP

All cereals and legumes contained in this organic "Trebua" spelled soup, are an important element of the Mediterranean and Vegan diet, and of traditional Umbrian cuisine.

Simple, genuine tastes, crops that are still cultivated using the old farming techniques of field rotation.


From the time of the Etruscans and Romans, through the Middle Ages to the present day, these cereals and legumes have always been part of the Italian peasants' diet.

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