Puls Fabata: the soup that meets the standards of modern diets.

Serve the soup of Ancient Rome and discover the nutritional properties in one complete dish.

The civilization of Ancient Rome was the first to build towns as we know them today and to develop their civic sense in the kitchen also. Meals, mainly dinner, were experienced as a convivial moment of relaxation and sharing. On all tables, from the most humble to the noble, the main dish was the puls. It is a polenta made with spelt flour cooked in water and salt to which broad beans (hence the Latin term puls fabata) or other types of legumes, cabbage, onions or cheese could be added. Pulswas the main food because bread was not widespread before the 2nd century BC. Today Archeo Food has created its original version of the puls fabata that can be consumed at any meal time, as it is an exceptional nutrient for the Mediterranean diet. The soup is made from spelt, a highly digestible cereal, and dried shelled broad beans, with onion and parsley. The preparation involves separate cooking that is then mixed together at the end when the beans are chopped and mixed with the spelt. The soup is an great base to be savoured along with vegetables or cheese. In addition, this dish is an excellent source of proteins, vitamins, mineral salts and iron, as well as ensuring the presence of elements such as selenium which counteracts free radicals. In short, the Romans were already on the right path towards a healthy and correct diet.