It is obtained from the varieties Dicoccum Durum and Spelta, grown on the plains of the "Le Due Torri" farm on calcareous-clay soils, with the organic method since 1993.
The product is pearled to make it easier to cook while keeping intact its organoleptic and nutritional characteristics.
Spelt is grown in Umbria since Roman times, and it is a healthy staple food for its richness in fibers and minerals, especially Magnesium, which favors all enzymatic processes linked to the exchange of energy; it also has a high antioxidant content, thanks to the high content of Selenium and phytic acid. It can replace rice in many recipes and is the essential element in savory soups, salads, and soups.
Può sostituire il riso in molte ricette ed è l’elemento essenziale in gustose zuppe, insalate e minestre.