Words from Monica Neri, Owner of Legù:
For ten years I have been dedicated to bringing legumes back to the table both in collaboration with the industry by sharing our know-how and directly producing high-quality natural wellness foods based on legumes, such as: flours, pasta, soups, snacks, meatball and burger mixes. As a nutrition expert, I personally collaborate with my company's R&D team.
Today, legumes can be enhanced or used for their benefits, in a delicate way instead of gluten, eggs, lactose, gelatine, starches to create products that can be for everyone.
Since legumes should be eaten at least 4 times a week, without eliminating anything, if we join forces, we will bring legumes back to the table of many more people with taste, for a more sustainable lifestyle.Find out more: legu.it
Words from Monica Neri, Owner of Legù:
For ten years I have been dedicated to bringing legumes back to the table both in collaboration with the industry by sharing our know-how and directly producing high-quality natural wellness foods based on legumes, such as: flours, pasta, soups, snacks, meatball and burger mixes. As a nutrition expert, I personally collaborate with my company's R&D team.
Today, legumes can be enhanced or used for their benefits, in a delicate way instead of gluten, eggs, lactose, gelatine, starches to create products that can be for everyone.
Since legumes should be eaten at least 4 times a week, without eliminating anything, if we join forces, we will bring legumes back to the table of many more people with taste, for a more sustainable lifestyle.Find out more: legu.it
Complete environmental and social sustainability
Traceability and a controlled supply chain
Carefully selected ingredients and suppliers
Ongoing research and development of new products
Cutting-edge technologies and machinery
Certified high standards of quality
Reduced C02 emissions E.g. 60 times less than the carbon footprint for red meat