Excluding tax & shipping
Legendary cookbook author Marcella Hazan loved La Valletta grains and legumes, and would add borlotti beans to a very special risotto with carnaroli rice, sausage, onion, and parmigiano reggiano. Rosalba Cappelletti of La Valletta tells us that Italians love fagioli borlotti cooked with cotenna di maiale (boiled pig skin), onion and tomato - but if you’re not in the mood for a cotenna adventure, they’re just as delicious on their own with a bit of diced onion, good olive oil, and a splash of vinegar.
La Valletta is a family company in Umbria that uses sustainable processes to grow the exceptional grains and legumes that form the cornerstone of rural Umbrian cuisine. Founded in 1985 by Antonio and Adriana Cappelletti, the company is now run by their children, brother and sister team Alessandro and Rosalba, in the tiny village of Colfiorito. La Valletta is dedicated to the preservation and promotion of plants native to the Colfiorito Plateau, an area of rolling green fields on the border of Umbria and Le Marche. On their 100 acres, the Cappelletti family is proud to cultivate pearled barley, farro, purgatorio beans, chickpeas, cicerchie, lentils and borlotti beans - all healthy grains and legumes that are part of the Mediterranean diet and represent the taste of Umbria, a land full of history and tradition.