Bioandfood
Bioandfood

Born in 2005, BioandFood is a leading brand in the field of food products from artisanal and organic baked. Combining innovation, passion for cooking and love for the land, Bio and Food created in 2008 its first pasta factory in Sesto San Giovanni, near Milan. Inspired by ancient methods and a long tradition of flavors and quality, this laboratory is still proposed as a benchmark for a healthy diet, genuine and tasty. Thanks to a careful selection of the best raw organic materials and advanced processing procedures, Bio and Food realizes artisanal foods of high quality and high biological value. Initially dedicated to the production of durum wheat-based foods (with and without eggs), BioandFood has increasingly diversified its activities with the passing of years, coming to include in its work also alternative flours. Today, the brand's offer was further expanded with a wide range of organic products, gluten-free and special needs. The catalog Bio and Food includes fact bread, pasta and flour made from chickpeas, lupins, amaranth, quinoa, lentils, barley, rice, soybeans, pumpkin, hemp, millet, beans, kidney beans and buckwheat. The company also produces specialty confectionery quinoa, like muffins, cakes and cookies. In these preparations we add a wide variety of seeds and flax grains, amaranth, red azuki beans, chia and poppy, both natural and blown.

 


peas

Category: Legumes

In antiquity and in the Middle Ages it was a staple food in Europe and in the Mediterranean basin. Nowadays, its cultivation is practiced in the five continents, particularly in the temperate regions of Eurasia and North America. The peas give an extra boost to the sportsmen, thanks to their energetic and re-mineralizing qualities, and they also help to attenuate tiredness, nervousness, asthmatic forms and immune dips, common symptoms of spring, which can be combated through an adequate intake of minerals and vitamins.

The richness of pea fiber is considered a positive aspect for human nutrition, but not for the feeding of animals because the fibers prevent the assimilation of proteins and starch in animals with a single stomach.