Vicentia cookbook

Pasta with chickpea flour is a tasty alternative to traditional pasta, rich in protein and gluten-free. Appreciated for its slightly nutty flavour and unique texture, it is ideal for those who follow a balanced diet and want to experiment with new ingredients in Mediterranean cuisine.

Pasta with spirulina algae is an innovative variety of pasta enriched with the super food known for its nutritional properties and unprecedented sustainability. Rich in protein, vitamins and antioxidants, this pasta offers a distinctive green colour, a unique flavour that calls to mind the sea and health benefits.

Rich in protein and fibre, pasta made from lentil flour has a slightly sweet and earthy taste. Versatile and nutritious, it lends itself to a variety of recipes, promoting a varied and healthy diet. In addition, its bright orange colour makes it a great ingredient to use for colourful dishes.

Naturally gluten-free, rich in protein and fibre, pasta made with pea flour has a slightly sweet and earthy taste. It is ideal for those with food intolerances. Versatile and nutritious, it lends itself to a variety of recipes, promoting a varied and healthy diet.

Pasta with hemp flour is an innovative variation on classic pasta, rich in nutrients and with a unique flavour. Made from hemp seed flour, it offers numerous health benefits, including a high content of protein, fibre and essential fatty acids. Ideal for a balanced and sustainable diet.