Flour and Legumes

You will discover the unique flours and legumes most sought after by haute cuisine. From polenta flour and nut flours to black lentils, versatile for every type of dish.

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10 Items

per page
Set Descending Direction

Organic Flours and Legumes from Italy

Within Longino & Cardenal's online catalog you will find the best dried legumes and flours selected for you through years of experience in the field of haute cuisine. Longinio & Cardenal has been serving the best restaurants in Italy for over 30 years. Now, you can order your favorite ingredients on our website and receive them in the comfort of your home in Hong Kong.

Making Homemade Pizza

Discover our full range of flours for baking bread and focaccia. Flour type 1 is ideal for creating fragrant, digestible pizzas with old-fashioned flavor. Especially suitable for working with indirect doughs with medium and long rising times. Flour type 2 gives a unique rustic flavor to all doughs, from bread to pizza, from flatbreads to crispier leavened goods such as crackers and breadsticks.

Polenta: the typical first course of northern Italy

In the winter months, one dish reigns supreme on tables throughout northern Italy: polenta. Polenta can be made in a variety of ways, polenta concia, with mushrooms, with sausage, polenta with gorgonzola. And it can also be of many kinds, among the most famous are valsugana and polenta taragna.

But for us, the best flour polenta is the yellow flour from Storo, nicknamed "the red gold of Trentino." From the distinctive corn in the municipality of Storo in Trentino, the cobs, harvested at the first mists of October, are slowly ground to keep the nutrients intact so that the true "mountain polenta" can be enjoyed.

Storo's yellow flour is produced from "Marano" wheat. This wheat is grown to respect the cycles of nature, without any constraint from man. It is then milled in the Storo mill. Storo flour is also easily recognizable in color.

The distinctive color is due to the coloring of the grains of its cobs, which tend toward red, and are easily digestible. The use of Storo's yellow flour, however, is not limited to classic polenta such as carbonera, Macafana and concia, but also ranges between tasty appetizers and desserts.

Lentils and Chickpeas: the best autumn accompaniment

Even though they are recognized as a poor product, legumes are a key ingredient in traditional Italian cuisine. Among the most famous dishes, there are chickpea soup and pasta e fagioli, which is pasta with beans, almost every Italian region has a special recipe for these dishes.