Dried and natural, organic pulses are a valuable source of proteins and mineral salts. Called the “meat of poor people”, pulses thanks to their organoleptic properties, now more than ever represent a resource for the future: simple to grow and cook, they are a natural alternative to meat; they are also an important food because they are low in fat and rich in fibers and they can be eaten several times a week. They are ideal to prepare rustic soups, single and side dishes.