legumes

In Italian, 'legumi' refers to the group of plants and their edible seeds that belong to the family Fabaceae. This term encompasses a variety of foods including beans, lentils, peas, and chickpeas, which are commonly used in Italian cuisine. Legumi are often prepared in soups, stews, and salads, and are recognized for their nutritional value, being a good source of protein, fiber, and essential vitamins.