Grains, Pastas & Pules
Discover our delicious range of grains, lentils, pasta and pulses sourced from across the Mediterranean at Belazu. From Great Taste Award Winning Black Rice, to Freekeh from the Middle East, you will find our speciality grains are the perfect accompaniment to any dish. For a twist on a classic, why not try our giant couscous and lentils on salads or in soups. If you are looking for an Italian element, explore our range of artisan pasta.
Our nutty high fibre couscous that has been awarded a Great Taste star in 2012.
Arborio Risotto Rice
Winner of a Great Taste Star 2018, the Arborio Risotto Rice rice is noted for its ability to absorb flavour and produce a beautiful creamy texture. Storage Condition: Ambient
Dried Linguine Pasta
Linguine Pasta made with 100% Italian durum wheat
Venus Black Rice
A firm textured rice with a deep burgundy hue once opened.
Dried Spaghetti Pasta
Dried Spaghetti Pasta made with 100 % Italian Durum wheat
Dried Penne Pasta
Penne pasta made with 100% Italian durum wheat
Dried Pappardelle pasta
Dried Pappardelle pasta made from 100% Italian durum wheat, pairs well with rich sauces and Ragu.
Dried Malloreddus Pasta
Malloreddus Pasta made with 100% Italian durum wheat, goes well with rich tomato sauces and summer salads.
Dried Strozzapreti Pasta
Dried Strozzapreti pasta made from 100% Italian durum wheat in Sardinia, pairs well with creamy sauces
Dried Black Spaghetti Pasta
Sardinian Black Spaghetti made from 100% Italian durum wheat, pairs well with light sauces and tomato-based pestos.
These lentils are from Castelluccio di Norcia - at about 4,500 ft above sea level inside the park of Monti Sibillini, located between the regions of the Marche and Umbria.
Spanish jarred chickpeas cooked in soft water to retain their natural flavour and perfectly seasoned to add straight to salads, soups and hummus.
Dried Gigli Pasta
Gigli Pasta made with 100% Italian durum wheat
Carnaroli Risotto Rice
Carnaroli rice has a firmer texture which guarantees an Al Dente bite in your risotto.
Also known as pearl couscous, it works well as a stuffing in peppers for a simple meal.
Freekeh has been part of Middle Eastern cuisine since at least the 1200s. It is an Arabic word that translates as 'to rub' or 'the one that is rubbed'. Great to use as a rice substitute or to add flavour to soups and salads.
Classic sardinian pasta that is toasted for a deeper flavour
Wild Red Rice
Wild Red Rice from Italy
Roasted Buckwheat Kasha
Roasted 'pseudograin' seed with a hearty flavour, slightly nutty and a little smokey
Pleasantly sweet and chewy, with a good nuttiness and bite, Siyez has been cultivated for over 8000 years.