Zuppa Del Re Bio

Bioalberti is a family-run farm, active for four generations amid the hills of Umbria, in Poggio Aquilone, a medieval village dating back to the 1200s where we cultivate exclusively with organic methods. This is where Zuppa Del Re Bio is born

Zuppa Del Re Bio

Since 1998 we have cultivated exclusively according to organic methods, driven by the conviction that healthy eating starts from respected and fertile land. We grow legumes, cereals and olive trees, following sustainable farming practices such as crop rotation and organic fertilisation. We are a young and dynamic company that combines tradition and innovation, thanks also to the collaboration with the University of Agriculture of Perugia. We have an ambitious project: the recovery of ancient and forgotten varieties such as Verna and Gentilrosso wheat, the Senatore Cappelli wheat, einkorn spelt, cicerchia (grass pea), black chickpea and hulled barley. Our desire.

We produce with respect for nature, offering authentic products. Our Zuppa Del Re di Poggio Aquilone. Our preparations are born from a careful selection of our organic legumes grown in Poggio Aquilone, Umbria, and from wholegrain cereals, available whole, hulled, pearled or cracked, to offer healthy, natural and versatile solutions in the kitchen. Each blend is designed to preserve the original nutritional richness and enhance the authentic taste of the raw materials, grown using sustainable methods that respect local biodiversity.

Zuppa Del Re with Organic Pearled Spelt and Hulled Chickpea

Prepare it by sautéing it with a base of soffritto and cooking it slowly, gradually adding stock. As variations, you can add aromatic herbs to the soffritto and, at the end of cooking, green leafy vegetables.

Legume Soup Recipe

Zuppa Del Re organic spelt and chickpeas. Make a soffritto with chopped onion, carrot, celery and garlic. Add rosemary or bay leaf. Add the soup mix and cover with stock (or water) and cook through. Add pepper and salt and serve with a drizzle of raw olive oil and croutons of dark bread.

All the authentic taste of a legume grown using organic and sustainable methods. A journey to discover ancient legumes