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  • Pippoli
  • Pippoli
  • Pippoli



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Even if small they have a really original shape. They may look like a normal pasta to be eaten only as a "pasta soup", but do not be fooled by their appearance because the "Pippoli" are a truly special product, both in name and in fact. This particular pasta is made exclusively with legumes flour, with 60% chickling pea "cicerchia" flour and 40% chickpeas flour. It is gluten-free, very healthy and nutritious pasta, to be enjoyed in a thousand different ways, in soups, just with vegetables or with velvety vegetables and with any other seasoning that creates combinations with the particular flavour of legumes.

Type: Pasta with legume flour
Producer: La Bona Usanza
Made in: Marche (Italy)
Net weight: 220gr

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The "Pippoli" are a gluten-free pasta. Based on legumes gluten free flour this special pasta is rich in fibers and protein, energizing and without fat , with a full-bodied texture. The chickling pea "cicerchia" from Serra de 'Conti is a particular variety of legume that only recently has been re-discovered in its original version. Although chickpeas are best-known and ancient legume, both are rich in nutritional principles that are fundamental to our health.

Cooperativa La Bona Usanza was born in 1996 in Serra de 'Conti, a small town on the hills of the Marche, from the work of a group of fans aiming at saving from extinction pulses, cereals, pastries, sauces that were the basis of the history of food of this territory. The Bona Usanza has small productions, work in a traditional way, in order to safeguard the typical food of the area and protect the agro biodiversity

General Information: Pasta is cheap and easy to prepare; you have to cook pasta but you can eat it warm or cold, as pasta salad, you can toss it just cooked or sauté it in a pan before serving. How to eat: Bring a large pot of water to a rolling boil (around 1 litre for every 100 grams of pasta that you want to cook), add salt to taste; add the pasta to boiling water and stir softly; cook for about 8 minutes, for authentic Italian "al dente" pasta, start counting the cooking time when the water returned to a boil. Drain the pasta and serve with your sauces and favorite toppings. 

Cicerchia of Serra de Conti flour 60%, chickpeas flour 40%, water.

If you are looking for a nutritious and tasty main dish, we recommend to try a delicious "Pippoli" pasta dish with our Artichokes in olive oil, many fresh Pecorino cubes by the "Pastorello" and a thin line of Extra virgin olive oil Marasca.

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