From the beginning of the dawn of agriculture in Italy, legumes have been significant crops and one of the most important protein sources especially for the peasant populations because they were inexpensive and readily available. Not only in Italy, but in culinary traditions from around the world, the regular use of legumes historically called "meat of the fields" has provided a fantastic source of protein and calories. Today, legumes have made a comeback as the stars of a healthy diet and also play an important part of any gluten-free diet or for those suffering from Celiac disease. Chickpeas, lentils, beans, peas, fava beans... during your cooking with legumes class at MaMa Florence we will use local organic legumes and teach you how to create tasty Tuscan and other regional dishes based on traditional recipes with a modern twist, along with exploring the nutritional characteristics of the legumes in this vegetarian class.
From the beginning of the dawn of agriculture in Italy, legumes have been significant crops and one of the most important protein sources especially for the peasant populations because they were inexpensive and readily available. Not only in Italy, but in culinary traditions from around the world, the regular use of legumes historically called "meat of the fields" has provided a fantastic source of protein and calories. Today, legumes have made a comeback as the stars of a healthy diet and also play an important part of any gluten-free diet or for those suffering from Celiac disease. Chickpeas, lentils, beans, peas, fava beans... during your cooking with legumes class at MaMa Florence we will use local organic legumes and teach you how to create tasty Tuscan and other regional dishes based on traditional recipes with a modern twist, along with exploring the nutritional characteristics of the legumes in this vegetarian class.
