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 the heirloom varieties that the Alberti family cultivates on their stunning organic farm outside of Perugia:  ✧ Creamy white Cannellini Beans ✧ ✦ Hearty Cicerchie (wild chickpeas) ✦ ✧ Classic buttery Borlotti Beans ✧ ✦ Tiny savory Chickpeas ✦…

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 exclusively organic practices. With a distinctive and vibrant flavor, Bio Alberti beans are the genuine expression of the rural food traditions of their territory. These beans require lots of patience…

From Bittman: Beer glazed black beans

This recipe was adapted from Mark Bittman’s How to cook everything. When we read about it in Mark’s weekly newsletter, we had to try it ourselves. This is what he has to say about cooking black beans with beer: It’s amazing how much flavor you get from adding a cup of beer to black beans,…

How to cook cicerchie

Cicerchie are one of the most ancient legumes of history: there’s proof of cicerchie beans in archaeological sites of the Fertile Crescent dating back to 8000 BC. They have an incredible resistance to droughts, so in tough times, people relied on cicerchie as their main sustenance for months. Forgotten for a long time, they are…

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 also provides an interesting variation on the ubiquitous Mediterranean trio of olives, tomatoes, and capers by adding balsamic saba 6 for an agrodolce kick.

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), “I believe that with food, the beauty is way more in the flavor than in the appearance, because to me, this modest-looking dish is gorgeous.” After cooking our farro simply…

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 dressed with just EVOO. Their taste surprised us. They are distinctive and characterized by deep savoriness. They are vibrant, rich, and have a nutty satisfying flavor. What makes these chickpeas so special?  We were…

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, Paola, Guido, Andrea, and Benedetta Alberti cultivate their land in the same way Umbrians have since forever: using crop rotation and organic fertilizer from their own cows. The Alberti family…

Pasta e ceci alla Romana

Pasta with chickpeas is a classic. One of the reasons we love this dish is because it perfectly represents the idea of “cucina povera.” There are several variations of this pasta dish, but the Roman one is our favorite! Pasta e ceci alla Romana uses anchovies and tomato concentrate, which make it especially flavorful. Serves…

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: Triticum Monococcum. We know, we know, ancient grains are oh so trendy right now, but this farro takes ancient to a new level. Farro Monococcum is literally the oldest grain that still exists today….