Our cereal cultivation is focused on the recovery of spelt, the oldest cereal in the world, especially of its two varieties : Triticum monococcum and Triticum spelta.

Triticum monococcum, also known as small spelt, is the first cereal to be cultivated by man over 10,000 years ago. It is a typically Mediterranean species, which is very widespread in Italy. It has been the basic element of the diet of agricultural population for thousands of years. Triticum monococcum, through its spontaneous crossings with other species of Triticum, has given rise to most of the wheat known today (triticum dicoccum, durum wheat, common wheat and others). That is why we can consider it as “the father of all types of wheat”. Its cultivation was almost abandoned during the Bronze Age (4,000-5,000 years ago), when farmers began to use other species of wheat that were easier to grow and had higher yields. From a nutritional point of view, Triticum monococcum is particularly rich in antioxidants and has a higher protein content, a lower content of starch and better digestibility, a higher content of vitamin E.

Triticum spelta, also known as big spelt, is an ancient spelt variety, deriving from wheat and probably originating in Southwestern Asia, starting from the species of Triticumdicoccum (medium spelt) and Aegilopssquarrosa (annual herbaceous plant). Of all the species of spelt, Triticum spelta is the one that comes closest to common wheat, from a genetic point of view too. Its importance was such that even in the Bible we find mention of it, among the 7 original cereals. Triticum spelta contains high amounts of gluten and fibre: its flour has an intense flavor, dark color and is used to make biscuits, rustic bread and a special beer. It is very rich in riboflavin, B vitamins and soluble fibres, which reduce cholesterol levels. It contains about 25% more protein than wheat.

Our line of spelt products *:

– hulled Triticum monococcum from natural agriculture (ideal for soups and cold salads)

– pasta made with Triticum monococcum from natural agriculture

– Triticum spelta flour, from natural agriculture, stone milled

*Triticum monococcum and Triticum spelta come from our certified organic farming and are cultivated without using any kind of fertilizers, pesticides or chemicals. The processes of decortication, milling and artisan pasta making are carried out by third parties who do not have organic certification yet.

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