Lupins in Brine

The ancient Mediterranean legume of the Romans and the Incas, preserved in simple water and salt as popular tradition dictates

The quintessential Italian rural street food: the legume with the most protein in the world, perfect for an aperitif, on the stalls of village festivals.

Lupins in Brine from the Co.r.ag.gio Agricultural Cooperative

I Lupins in Brine of the Agricultural Cooperative Co.r.ag.gio of Borghetto San Carlo (Rome, Via Cassia 1420, in Veio Park) I am aexcellence of Italian popular tradition brought to contemporary tables by young farmers of the Roman CooperativeThe composition is of a absolute and disarming purity: lupins e brine (simple water e salt). Nothing else: no chemical preservatives, no additives, no acidity regulators, no processing aids. A preparation that fully respects the thousand-year-old peasant tradition of the debittering of lupin — the slow and patient process of prolonged soaking in water and salt which gradually eliminates the naturally occurring bitter alkaloids in the raw seed (lupanine, sparteine) making it perfectly edible, safe and with a characteristically savoury and slightly vegetal flavour. lupine It is one of the oldest and noblest legumes of the Mediterranean basin, today the protagonist of a international gastronomic rediscovery thanks to its extraordinary nutritional profile: in fact it boasts the highest protein content of all known legumes — about the 38-40% of dry weight, superior even to soy and any other commercially available plant-based protein source. It is important to report transparently: these Lupins they do not come from certified organic farming — in accordance with the principle oftransparent label of the Coraggio Cooperative, which always communicates the true nature of the product to the consumer without undue generalizations.
 
 
 

The roots of the lupin go back to Pharaonic Egypt, to Cato's Rome and to the Andes of the Incas.

Il lupine (Lupinus albus, the Mediterranean variety par excellence) has a fascinating gastronomic and agricultural history, of great importance intercontinentalIts cultivation is documented as early as theAncient Egypt (3.000-2.000 BC), where it was considered nutritious food and suitable for both free men and slaves of the great pharaonic works. Ancient Greeks They appreciated it both as a food for the poor and as an ingredient in ritual feasts and public banquets: Theophrase, the father of botany, describes its characteristics; Pliny the Elder of Naturalis Historia dedicates detailed pages to the lupin, describing its nutritional, medicinal and agronomic properties. They were the Romans to bring lupin cultivation to its peak in the Mediterranean: Cato the Censor, In its From Agri Culture (2nd century BC), accurately describes the Lupin cultivation as a soil improver —the Romans had intuitively understood, centuries before the discovery of modern nitrogen fixation, that lupins They naturally enrich the soil with nitrogen through the symbiotic bacteria of the root nodules, preparing it for subsequent crops. In Roman taverns lupins were served as popular banquet food, the forerunner of the modern aperitif. A parallel and fascinating story took place at the same time in the Andes, 10.000 km away: civilizations pre-Inca and Inca They had been cultivating a native variety for thousands of years, the lupinus mutabilis —called in Quechua “tarwi” o “chocho” — independently rediscovering the technique of debittering by soaking in running stream water, developing recipes similar to the Mediterranean ones without knowing each other. Traditional Italy, lupins have been one of the most loved for centuries rural street foodI itinerant "lupinari" they sold them to the village festivals, festivals, To weekly markets, religious processions — especially on the occasion of the Feast of St. Joseph (March 19), where lupins were a symbol of humility and popular nourishment. A tradition still alive today in Sicily, Lazio, Abruzzo, Puglia, Calabria, and Campania. Even mentioned in Gospel of Luke In the parable of the Prodigal Son, lupins have spanned millennia of history with the silent dignity of an essential food that feeds, sustains, and accompanies the celebrations of Mediterranean peoples.
 
 
 

Choosing lupins means choosing record-breaking vegetable proteins with a very low glycemic index.

The Lupins in Brine from the Coraggio Cooperative offer a extraordinary nutritional profile, now internationally recognized as one of the most beneficial of all plant foods. protein content It's simply outstanding: 38-40% protein by dry weight — a value higher than soybeans, higher than all other legumes, higher than the flesh in absolute values. This is about proteins with high biological value, complete with all the essential amino acids in notable proportions, particularly rich in Lysine (the amino acid typically lacking in cereals) — which makes lupins a extraordinary protein support for those on a diet structured vegetarian or vegan, to Sports, to elderly and for anyone who wants to supplement their diet with high-quality vegetable proteins. They provide dietary fiber in impressive quantities (approx 24-30% of dry weight), mainly of the type soluble: contribute significantly to the intestinal regularity, All 'prebiotic effect on the beneficial intestinal microbiota and cholesterol control. The perhaps the most interesting nutritional feature is the very low carb compared to other legumes (only 4-12% vs 60% of chickpeas or beans): combined with the very high fibre and protein content, this gives lupins a extremely low glycemic index, making them particularly valuable for those who manage diabetes, metabolic syndrome or follows diets low glycemic loadThey bring Magnesium, vegetable iron, Zinc, Manganese, Potassium, Phosphorus, B vitamins, antioxidant polyphenols e lecithin with recognized beneficial effects on cardiovascular health. Vegan, gluten free, lactose-free. Allergen warningI LUPINS I am one of 14 food allergens requiring mandatory declaration Pursuant to EU Regulation 1169/2011, anyone allergic to lupins (or other legumes such as peanuts, soy, peas) must avoid consuming them. Be careful of the salt content: since they are legumes preserved in brine, they can provide significant quantities of sodium — it is advisable rinse them briefly under running water before consuming if you want to reduce its saltiness.
 
 
 

Best Uses: Pickled Lupins

• TRADITIONAL APERITIF AND RURAL ITALIAN STREET FOOD
  The most used noble, traditional and beloved of Lupins in Brine is theclassic Italian aperitif in the popular spirit of village festivals: serve them simply in a ceramic bowl At the center of the table, paired with a glass of wine or a cold beer. Delicious with other great savory snacks from the Italian tradition: Organic Taralli classics or Handmade TaralliExceptional with pickled olives: try them with the Organic DOP Gaeta olives for a truly Lazio experience, with the Organic Pitted Leccino Olives for a high-quality Marche experience. For a gourmet appetizer: lupins + olives + a few cubes of Pecorino + Taralli + a glass of Col di Manza Valdobbiadene Prosecco Superiore DOCG or Spareto Bianco IGT organic. For a a “very Lazio” identity aperitif: lupini beans + Gaeta olives + homemade bread + a glass of white wine from Castelli Romani — an authentic experience of Roman folk tradition.
• PROTEIN SALADS, VEGAN BOWLS AND STRUCTURED NUTRITION
  Lupins in brine are perfect protagonists of contemporary vegetarian and vegan cuisine thanks to them record-breaking protein profile. For a gourmet protein salad: rinse the lupins under fresh water to reduce their salinity, remove the outer skin if necessary by pinching each lupin between thumb and forefinger (a long operation but which makes the legume even more tender and digestible); combine them with rocket leaves + cherry tomatoes + Tropea Red Onion  + EVO + a few drops of lemon. Gorgeous in Vegan Buddha Bowls: lupins + pearled spelt + mixed vegetables + avocado + various seeds = single dish with a very high vegetable protein content (impressive, considering only the lupins it provides ~10-12g of protein per portion). Exceptional in cold summer pasta salads: whole wheat pasta + lupini beans + grilled courgettes + black olives + dried tomatoes + fresh basil. For protein packed lunches: jar of rinsed lupini beans + raw vegetables + dressing in a small jar = vegan solution for those who eat lunch at the office. Splendid in tabbouleh revisited in place of bulgur for gluten-free and high-protein versions. vegan athletes and sportspeople: lupins represent a first-rate protein source to be included in a structured way in the daily diet, especially in the pre-workout.
• CREAMS, Pâtés, AND PROTEIN SUBSTITUTES FOR VEGETARIAN CUISINE
  Lupins in brine, once upon a time peeled and blended, can be transformed into signature preparations of contemporary vegetarian and vegan cuisine. For a alternative “lupine hummus”.: peel 200g of rinsed lupins + blend them with 2 tablespoons of tahini + lemon juice + 1 clove of garlic + 2 tablespoons of EVO + cumin powder + salt; you will obtain a spreadable cream with a characteristic flavour more herbaceous and less Middle Eastern than the classic chickpea hummus, perfect on homemade bread croutons for gourmet aperitifs. Splendid for vegan protein meatballs: peeled lupins + onion + courgettes + breadcrumbs + spices + herbs; shape into meatballs and bake in the oven with a drizzle of oil. For high-protein vegetable burgers: peeled lupins + cooked quinoa + grated beetroot + herbs + chickpea flour as a binder; shape into burgers and cook in a pan. Excellent in vegetable pâtés: lupins + capers + olives + EVO + herbs, blended and served on crostini for vegan-friendly aperitifs. Splendid in vegan omelettes: blended lupins + chickpea flour + water + turmeric for color + spices = protein substitute for eggs in sweet and savory preparations. For the contemporary chefs: the emerge “lupine milk” alternative drink to vegetable milk with a very high protein content, the “lupin flours” for enriched gluten-free baking, the “lupine protein isolate” alternatives to soy.

The Producer: Agricultural Cooperative Co.r.ag.gio

Agricultural Cooperative Co.r.ag.gio is the cooperative of young Roman farmers which manages from May 2015 i 22 hectares of Borghetto San Carlo on Via Cassia 1420 in Rome, in Veio ParkThe name is an acronym for “Roman Youth Agriculture Cooperative” and tells a story of civic dispute won thanks to the 10.000 signature petition on Change.org, which was internationally awarded by Vandana Shiva Real Food Heroes 2013The Cooperative's agricultural activities include seasonal vegetables, cereals, vegetable (lupins, chickpeas, and other traditional Italian legumes), a biodiversity orchard (50+ varieties), a multi-varietal olive grove, and an apiary for organic honey production. Most of the Cooperative's products are certified organic; the Lupins in Brine, for editorial transparency reasons, are communicated as not from certified organic farming — sign of thecommercial honesty typical of the Roman Cooperative. The Lupini in Brine proposal is part of the vocation of bringing to Rome popular gastronomic traditions recovered, traditional varieties and essential and sustainable food of the Mediterranean.
 
 
 

Ingredients

LUPINS, brine (water, salt).

Contains LUPINS (Mandatory allergen declaration pursuant to EU Regulation 1169/2011). Only two ingredients: legumes and traditional brine (water + salt), no chemical preservatives, no acidity regulators (E330, disodium EDTA), no processing aids, no colorants, no additives.
 
 
 

Food container

Store in cool and dry place, away from heat sources and direct light, until the expiry date shown on the package. Once opened the jar, it is advisable Transfer the lupins with their brine into a glass container with lid and store them in refrigerator (4-6°C), consuming them within 5 7-days. Before consumption, it is advisable rinse the lupins briefly under fresh running water using a strainer — this step eliminates some of the sodium from the preservation brine and makes the product more suitable for consumption as an appetizer or ingredient in recipes where the salinity of the preservation would be excessive. little traditional gastronomic trick: some love “pinch" the lupin bean between thumb and forefinger before eating it, squirting the tender seed directly into the mouth while leaving the slightly tougher outer skin on the fingers — a typical gesture of the itinerant lupin sellers at Italian village festivals. For those who prefer: lupins can be eaten in full (with the edible skin) to benefit from the maximum content of fibre and antioxidants, or hand-peeled to obtain the most tender consistency ideal for signature gastronomic preparations (creams, pâtés, meatballs).
 
 
 

Nutritional Values ​​(indicative average values ​​per 100g of drained product)

• Energy: approximately 480 kJ / 115 kcal
• Fat: approximately 2,9 g (of which saturated fatty acids: approximately 0,3 g)
• Carbohydrates: approximately 4 g (of which sugars: approximately 0,8 g)
• Fiber: approximately 4,5 g
• Protein: approximately 16 g
• Salt: approximately 2 g

Nutritional values ​​are indicative and estimated based on the average values ​​of lupins preserved in brine. Since this is a product made from agricultural raw materials, slight variations in nutritional values ​​are possible due to the seasonality of the harvest and the characteristics of the crop. The salt content is significant due to the very nature of the preservation brine; it is recommended to rinse the lupins before eating to reduce their saltiness. 
 
 
 

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