Di Lullo’s dried soups stem from our pasta makers’ wish to combine tradition and modernity. Our legume dried soups are the best and easiest way to taste a genuine and traditional recipe, even when there isn’t much time to spend in the kitchen.
Pasta Soup with Beans
This is the Queen of Abruzzo’s typical cuisine: the bean soup with sagne cooked in a brothy tomato sauce. Ideal for this dish, sagne or sagnette are a special kind of short pasta made from durum wheat flour and water: a simple, ancient recipe that will take you back to the roots of the Italian cookery tradition.
Pasta Soup with Chickpeas and Porcini Mushrooms
This is a tasty alternative for those who love a more distinctive flavour. This soup is made with a rougher type of pasta that can better absorb the taste of the porcini mushrooms, while enhancing the sweetness of the chickpeas and the aromatic tinge of rosemary.