BioToBio Probios Ventures

Lentil, potatoes and black cabbage soup with buckwheat

Wholemeal Penne with Spicy Ragout of Pumpkin and Mung Beans Sprouts

Buckwheat Ravioli

Red lentil soup with confit onion and chopped pistachios

Fresh spelt Tagliatelle with Brussels Sprouts, Gorgonzola and Walnuts

Penne with Zucchini, Mint and Hazelnuts

Turmeric millet with winter vegetables and soft boiled egg

Spelt and Buckwheat Lasagna with Eggplant, Rocket and Stracciatella

Sushi with Zucchini and Basmati Rice

Leeks and oat cream

Farfalle with Pumpkin and Poppy Seeds Sauce

Quinoa with Marinated Feta, Courgettes with Ginger and Broad Beans

Porcini mushrooms and chickpea soup

Ricotta Gnocchi with Flax Seeds and Carrot Sauce

Corn Tagliatelle with Seitan Sauce and Sautéed Dandelion

Risotto with four citrus fruits and dill

Spelt Pizza Yeast Free with Zucchini and Pumpkin Flowers

Roasted Tempeh, Fruit and Basmati Rice Salad

Mushrooms soup with chickpeas and chestnuts

Chickpea Tagliatelle in Zucchini Cream, Pistachios and Coriander

Purple Cabbage, Apple and Yogurt Soup

Mafalde “Risottate” with Mushrooms, Onions and Tempeh

Nerone Rice Pies with Crunchy Almonds and Seeds

Tagliatelle with Cannellini and Boletus Mushrooms

Risotto with Grapes and Parmesan Waffles

Wholemeal Orecchiette in Spicy Sauce with Ricotta and Almonds

Ravioli with Kale, Walnuts and Pumpkin

Buckwheat “Risottato” with Pears, Taleggio, Parsley and Pine Nuts

Blueberry Risotto with Chives

Spaghetti with Artichokes Carbonara

appetizer

side dish

About us

Probios, the Italian leader in the distribution of vegetarian organic foods, has been promoting the cultivation of raw materials with respect for humans and nature for over 35 years and for many years has also been creating and marketing product lines suitable for people who need to follow special diets.

FAQ - Frequently asked questions

Mediakit

 

 

Blog

Recipes

Main Menu