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Monthly Archives: October 2016

gnocchi-di-zucca
INGREDIENTS: 1 kg pumpkin, 1 kg of potatoes, 150/200 biofarina grams of millet sprouts, sale, nutmeg, sage, pepe.
Remember to cook the pumpkin in the oven and not steamed so absorb less water and your dumplings will be even tastier!.
Then clean the pumpkin from the peel and seeds, and fire it at 150 ° for about 20 minutes . Cook the potatoes steam, still warm, peel them and mash them together with the pumpkin.
Add to the mix a pinch of salt and nutmeg (according to taste) and mix the biofarina of millet sprouts until the mixture will be hard.
Spread a bit 'of flour on a pastry board, form of sausages with the dough and pull them by hand, then with a knife cut the dumplings every two centimeters.
Bring to a boil a pot of salted water, then toss the gnocchi in boiling water.
When afloat they are ready: transfer them on plates with a skimmer.
Fry some sage leaves and pour the sauce over drained gnocchi, pepper and good appetite!

Posted by in Promotions on 14 October 2016

Until the 31 October 2016 discount 20% on all products The Three Pertiche!
Just enter the coupon code scontoautunno nell'aposito space at the time of purchase to receive discount 20% sulla vostra biospesa!

A first flat fun, different and tasty.
Ingredients: 150 grams of buckwheat sprouts and dried flour, 50 grams of bread crumbs or wholemeal rye flour (We suggest rice flour if you want one dumpling gluten free), a tablespoon of extra virgin olive oil, sale, nutmeg, water.
Arrange in a bowl the flours, add salt, the oil, the nutmeg (half teaspoon coffee, but the amount depends on your taste) and slowly add warm water and knead. For when settling with the water you consider that you have to get a workable loaf and that does not stick.
Let rest at least half an hour in fridge then riprendetela. Roll out with a rolling pin and cut it or make small dumplings.
Cook in boiling salted water, They are ready in no time as soon as they surface.
recommended seasoning: leek sauce and herbs.

INGREDIENTS: 600 grams of peeled apples rostaiole, 3 eggs, 300 grams of sugar, 150 g raisins, 1 lemon, cinnamon a pinch, 75 grams of buckwheat flour sprouts.
Peel the apples and frullatele. Separate the red from white eggs that you mount snow.
The red egg mix it with sugar until creamy smooth, add raisins, the pureed apple, cinnamon, grated lemon zest and flour from buckwheat sprouts.
At this point add the white whites.
Put the dough in a baking dish and garnish, if you, with cherries in syrup.
Now put in a convection oven for 2oo degrees 30 minutes, let cool before serving.
It’ excellent cut into squares and served with ice cream or whipped cream.

Ingredients: 75 gr buckwheat sprouts flour, 2 potatoes, 1 carrot, 1 celery, 1 onion, 1 clove of garlic if you like, a few leaves of cabbage, laurel, rosemary, sage, timo, sale qb
Preparation: peeled potatoes, cook them in a little water with the carrot, cut into pieces, the celery, the cabbage leaves tagluzzate, bay leaf. When cooked, add the spices and salt. whisk. Add the flour from buckwheat sprouts and serve with a drizzle of oil.

It’ autumn and it is time to Grass Wheat Grass and Rye.
Very good in the kitchen for tasty salads, It serves mainly to purify, providing important nutrients such as vitamins and minerals. But above all it contains chlorophyll.
Chlorophyll is a real cure for our body. Its cleansing action helps to balance the pH of the body, or to rebalance, and to reinforce it with all necessary nutrients for example to rejuvenate the cells and remove toxins. In particular there are: Football, Phosphorus, Potassium, Ferro, Magnesium, Manganese, Zinc, Copper, Vitamin A, beta-carotene, B1, B2, B6, B12, PP, C, It, folic acid, pantothenic acid and bioflavonoids.
The Wheat Grass and The Rye Grass will be available from mid-October!

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