The pastries with bean and buckwheat flour contain inulin which, if added to that taken from the consumption of the many vegetables that naturally contain it, can have a prebiotic effect and contribute to the balance of the intestinal bacterial flora.

Bean flour is naturally gluten-free and rich in protein. It is in fact used in many diets to increase protein intake. It can be used for the preparation of soups, cream soups, but also baby food. It is also used in bread making, often in combination with other flours, to give a different taste.

Buckwheat is a herbaceous plant native to Central Asia and cultivated since ancient times. It was introduced into Italy in the 15th century. Buckwheat is often classified as a cereal, even though it does not belong to the Gramineae family. Due to its nutritional properties, it is used in various traditional recipes.

Inulin is a soluble dietary fiber present in many vegetables; chicory is the vegetable that is richest in it. Inulin is not digested in the upper part of the gastrointestinal tract and reaches the colon intact, contributing to the balance of the intestinal bacterial flora.