Ready-to-cook spelt or barley (with pumkin, eggplants, mushrooms, or tomatoes and basil) — 250g ORGANIC, vegan OK

Ready-to-cook spelt or barley (with pumkin, eggplants, mushrooms, or tomatoes and basil) — 250g ORGANIC, vegan OK

Gourmet & Fine Food

Information

1.     buononaturale offers alternative meals to pasta and risotto, including ancient cereals. Our spelt and barley meals are a product of Italian organic farming, essentially precooked, dehydrated preparations that combine premium Italian semolina with various vegetables. When exposed to a source of heat (in pot or microwave), they rehydrate in about 17 minutes, according to the instructions printed on the label. The buononaturale ready-to-cook barley and spelt range includes: Spelt with either eggplants or pumpkin, and Barley with either porcini mushrooms or tomatoes and basil. These ambient meals are vegan OK, as well as offer a healthy yet gluttonous meal rich in various types of nutrients, from protein (10%) to fiber, with low sodium content. Each 250g package serves a "meal for 3" minimum, in just a matter of minutes.
buononaturaleHP2-230buononaturale is a brand of Nouvelle Terre, a family-owned business operating out of Irpinia ("the land of wolves"), a fertile province along the Southern Italian Apennines. The buononaturale products are based on original recipes, inspired by Italy's century-old culinary traditions but formulated in such a way as to help the modern consumer, busy yet demanding, to perform well without renouncing taste, health- and eco-consciousness, or enjoyment in the kitchen. buononaturale was created to provide the world with a one-stop shop for the highest-quality Made-in-Italy food production, organic and traditional. Our production is dislocated across rural Italy, with each product category being produced in the areas where that specific food (or ingredient) is typical. Our range of Italian fine products, semi-artisanally prepared based on recipes designed by our team of renowned chefs, is meant to take consumers on a journey through each region, and small village, of Italy where that food is typical.

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