Bean flour

Beans are an annual cycle plant, a very resilient crop that adapts to any type of climate and soil, though it is better if not too clayey. The Lu Stazzu farm also produces flour from beans, which is used in the preparation of many traditional dishes. Bean flour has numerous nutritional properties; first of all, it is gluten-free, making it suitable for celiacs, and it provides vitamins and fibers, with practically no fats and cholesterol. Bean flour is often used in specific diets such as those without meat, gluten-free, and vegan diets due to its nutrient content. In many Italian regions, bean flour is used for the production of savory preparations and cakes. Pairings: Bean flour is used in many regional recipes. Used for making crunchy bases or savory cakes, chickpea flour finds its greatest use in the production of homemade fresh pasta and energy preparations. Storage: Check the expiration date on the package. Processing: Beans are an annual legume that does not require specific climatic conditions, adapts to all types of soil, and especially does not require much water. The Lu Stazzu farm produces bean flour after harvesting the beans in summer; once dried, they are finely ground with special machinery that preserves their nutritional properties. Once ground, the flour is sifted and packaged.