• Source of fibre
• A taste with subtle notes of hazelnut
• A substitute for traditional white rice
• An intense black color
• Cooking time: 25 to 27 minutes

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• Fregola sarda is a traditional specialty of Sardinian cuisine in Italy
• A slightly crunchy texture on the outside and soft on the inside
• A small toasted durum wheat pearl typical of Sardinian cuisine
• A true toasted bread taste

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How to cook it?

• A cereal with a nutty taste and a creamy texture
• A 40-minute cooking time, ideal for risottos
• Rich in fibre and low in gluten
• As a starter, main course, or dessert

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Learn all about Einkorn from Velay

• Ideal as a side for your vegetables or in a salad
• The typical taste of buckwheat with a roasted note
• Ready in 10 minutes

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How to use it?

• Red quinoa from organic farming
• Ready in 10 minutes
• Ideal in salad

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LEARN MORE ABOUT Quinoa

• A taste and texture achieved thanks to the Haute-Loire terroir
• AOP, the diamond of Haute-Loire
• With an incomparable and recognized taste

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• Delicious for flavoring a risotto, a puree, or a soup
• Mushrooms with a rich taste and aroma
• Rigorously selected
• Hand-picked

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• An ancient cereal cultivated on the same lands as the Le Puy green lentils
• A gourmet cereal with multiple uses: in appetizers, main courses, and desserts
• The grains are just polished to offer you the best of the cereal
• A quick-cooking cereal: ready in just 10 minutes
• A healthy alternative to pasta and rice

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Also available in 1Kg format here!

Download our easy recipe booklet

Learn all about the Einkorn from Velay