It is cultivated in the plain of the "Le Due Torri" farm on calcareous-clay soils, with the organic method since 1993.
The product is decorticated to make cooking easier while keeping the organoleptic and nutritional characteristics intact.
The millet is a cereal of ancient origin, basic food of entire populations before barley; it is suitable both for intellectual and physical activities thanks to its digestibility and the excellent energy contribution due to the high starch content.
It is one of the richest cereals of mineral salts (among which iron, magnesium, phosphorus, and silicon) and vitamins (A and B) Its health benefits are due to high digestibility, and it is particularly recommended for those suffering from stomach acidity or are in need a high energy food in particular at the end of the winter; it does not contain gluten and is indicated for coeliacs.
It can be used for creams, porridges, and puddings because it thickens very quickly to be cooked in a saucepan or the oven.