Legu
In 2015 Monica Neri, with creativity, study and passion, gave life to LEGÙ®. With a specific training path (from the hotel to a degree in Economics of the agri-food system) he discovered the world of legumes, their incredible properties and declinations in the kitchen, combined with prevention and health.
A personal event gave rise to the idea: “When I had diabetes during pregnancy I got closer to legumes, to consume less carbohydrates and more fiber. My grandmother Ida, of Mantuan origin, ate legumes every day and always told me that they were the meat of the poor." LEGÙ® was created to bring legumes back to the table, now forgotten peasant food, in new forms.
Philosophy and Innovation: LEGÙ® is research, innovation and constant experimentation, inspired by a single great principle:
The Food Must Be Healthy, Tasty And Simple To Prepare, Absolutely 100% Natural And Must Respect The Environment.
“Legumes are a second course source of protein comparable to meat, fish and eggs.” Source: WHO – World Organization of