Production, without the use of chemistry and indry farming (in the absence of water), is addressed to typical products of our territory and toancient cultivars that are disappearing. All this care and attention ensure the wholesomeness and quality, as well as, the seasonality of products of the "Bird House".

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This

Ithis they are the oldest among the legumes and the small chickpea variety, more colorful and tasty, it comes from the east.
In Italy in the Middle Ages it was called the ”meat of the poor”, for the high protein content. Chickpeas bring benefits to the heart and blood circulation thanks to the abundant presence of Magnesium and Folate reducing the possibility of heart attack and Omega 3, they lower the levels of blood fats and triglycerides, consequently preventing degenerative diseases such as hypertension and arteriosclerosis.
They lend themselves to the preparation of soups, with rice or pasta, in salad.


Black chickpeas

Black chickpeas from Murgia of the South East much smaller than the common chickpeas, with a wrinkled and irregular skin, very tasty and very rich in fiber and iron.
They need a soak of 24 hours and a cooking of 4 ore.
Excellent with cavatelli, cherry tomatoes and capocollo or in soup with fried rice and onions. They give a sophisticated touch of flavor and color in rice or wheat salads.


cicerchie

Thecicerchia is a legume particularly rich in protein. Cicerchie grown in Italy, have obtained the recognition of traditional Italian agri-food product. This food has long been part of the Italian peasant tradition and nutrition and is one of the oldest and most consumed legumes by our ancestors.  The cicerchie, like other legumes, contain B vitamins, protein, salts minerals, fibers and polyphenols. They are a source of calcium and phosphorus. In them there is a neurotoxin which is however canceled by a long soaking and a long cooking at high temperature. E’ soaking before cooking in preferably salted and lukewarm water is recommended 24 ore.< At the time of cooking, the soaking water must be replaced with new clean and unsalted water.They are excellent prepared in soups with potatoes, minestrone, in mashed meat side dish.


Durum Wheat Semolina Senatore Cappelli

Thedurum wheat Senatore Cappelli it owes its name to the Abruzzese senator Raffaele Cappelli, promoter of the agrarian reform in the early twentieth century which led to the distinction between hard and soft grains.
It is a durum wheat, aristato (that is, with ariste, the filaments that are noticeable in the grasses), obtained by genealogical selection in Foggia, in 1915 by Nazareno Strampelli. For decades it has been the most widespread cultivation, until the spread of the most productive varieties.
Senatore Cappelli durum wheat is free from any contamination caused by radiogenic cobalt-induced mutagenesis, unlike the varieties of irradiated GMO durum wheat, now used in agriculture.
The plant has a height of approx. 1.80 m (higher than that of common wheat) and contains higher percentages of lipids, amino acids, vitamins and minerals, as well as highly digestible characteristics,has never undergone the alterations of the genetic manipulation techniques of modern agriculture, that sacrifice flavor and traditional content for the benefit of high performance.
This semolina has a very fine grain size and is well suited to multiple uses, from the preparation of bread, focaccia, panzerotti, pizzas that of lightly leavened desserts such as tarts, donuts, biscotti. It is also used for homemade pasta.


Whole durum wheat semolina Senatore Cappelli

In this semolina we find the grinding of the whole grain. Its grain size is very large, it can be used both pure and cut with re-milled semolina. For wholemeal lovers it is suitable for all uses for both sweet and savory preparations that do not need large leavening.


Senatore Cappelli Semi-Whole Durum Wheat Semolina

This semolina has a fairly large grain size and is suitable for the preparation of traditional homemade Apulian pasta, dark and calloused, especially for orecchiette and frucidd.


Chickpea flour

It is obtained by grinding chickpeas. It is used for the classic farinata, for the Sicilian panelle, for sweet and savory vegan meatballs. It can be used as a thickener in soups and minestrone.


Black Chickpea Flour

It is obtained by grinding chickpeas. It is used for the classic farinata, for the Sicilian panelle, for sweet and savory vegan meatballs. It can be used as a thickener in soups and minestrone.


Whole Barley Flour

It undergoes an integral grinding and is suitable for the preparation of the typical frize. Cut with re-milled semolina it is also suitable for the preparation of biscuits. Used in small doses in bread, it gives it a unique scent and color.


Barley Frize

Prepared with whole barley flour, a small percentage of semolina re-milled Senator Cappelli, sourdough, water and salt.


Barley biscuits

Prepared with whole barley flour, a small percentage of semolina re-milled Senator Cappelli, organic sunflower oil, organic brown sugar, leavening agents.