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All Legù products are gluten-free and made with Italian legumes, mixed together to provide perfectly balanced nutrition. Our exclusive artisan process is based on cooking and drying at low temperatures to better preserve the nutritional properties of the legumes.

It’s a revolutionary product that combines the pleasure of good food with a focus on a healthy and balanced diet.

Portion for one person: 50g raw = 120g cooked - Cooking time: 2-3 minutes.

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THE RANGE:

Legù's exclusive recipe with 3 legumes.
Legù 4 Legumes Exclusive recipe with the addition of yellow lentils.
Legù Bio is the exclusive combination of 2 legumes.

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OTHER QUALITIES:

∙ 100% Natural ∙ No additives ∙ high in vegetable protein ∙ HIGH FIBRE CONTENT ∙ Gluten-free ∙ High in mineral salts ∙ Bronze-cut ∙ PRODUCED AND DRIED AT LOW TEMPERATURE ∙ ARTISANAL ∙ Made in Italy

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EASY TO COOK:

Boil water and cook for 2 or 3 minutes in plenty of water. You can also try cooking it like a risotto: sauté the onion, toast the Legù, mix with the wine and finish cooking with water or broth and blend.

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TIPS:

Avoid butter and cream, which are absorbed too much, and tomato sauce, which could give a bitter aftertaste due to high concentration of mineral salts naturally present in legumes.
We recommend instead: pairing with sautéed vegetables, various pestos, fish or cheese. You can also try cooking it like a risotto: fry the onion, toast the Legù, blend with wine and finish cooking with water or broth and manteca cheese.

Legù is what you want:
a starter, a second course, a single dish, both for lunch and dinner.

Legù was created by the company ITineri srl in 2015. The company was founded by Monica and Andrea and is located in Albizzate, near Varese in Italy. Andrea has always worked in catering and Monica graduated in food science and technology. Together they decided they wanted to make a better and healthier kind of food. ITineri's philosophy is simple and to the point:

FOOD CAN AND MUST BE IMPROVED.

In a creative way, but keeping it 100% natural. It can and must be healthier, tastier and easier to prepare. The starting point was one of the pillars of Italian cuisine: pasta. And what's cooking, right now, has proven to be a real revolution.