{"title":"FLOURS AND CEREALS FOR MILLING","description":"","products":[{"product_id":"farina-integrale-ai-5-cereali-bio","title":"100% Italian organic 5-grain wholemeal flour","description":"\u003cp data-start=\"113\" data-end=\"476\"\u003eLa nostra\u003cstrong\u003e \u003c\/strong\u003efarina ai 5 cereali è ottenuta esclusivamente da grani italiani: Cappelli, Solina, Farro Spelta, Farro Dicocco e Orzo. Questo mix di cereali selezionati conferisce alla farina un gusto ricco, leggermente dolce e una consistenza ideale per pane, dolci, biscotti e prodotti da forno artigianali.\u003c\/p\u003e\n\u003cp data-start=\"478\" data-end=\"811\"\u003e\u003cmeta charset=\"utf-8\"\u003eLa farina ai 5 cereali è quindi perfetta per chi desidera un prodotto genuino, sano e versatile in cucina, valorizzando la tradizione dei cereali antichi italiani.\u003c\/p\u003e","brand":"AgriBio Shop","offers":[{"title":"Default Title","offer_id":43979393106115,"sku":"LAND-00435","price":70.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/farina_1.png?v=1727768919"},{"product_id":"farina-integrale-di-farro-spelta-bio","title":"Organic wholemeal spelt flour, 100% Italian origin","description":"\u003cp style=\"mso-margin-top-alt: auto; margin-bottom: 9.0pt; text-align: justify; line-height: normal; background: white;\" class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: #333333; mso-fareast-language: IT;\"\u003eThe generic term spelt refers to three types of dressed grains:\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp style=\"mso-margin-top-alt: auto; margin-bottom: 9.0pt; line-height: normal; background: white;\" class=\"MsoNormal\"\u003e \u003cb\u003e\u003ci\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: #333333; mso-fareast-language: IT;\"\u003e–\u003cspan style=\"mso-tab-count: 1;\"\u003e         \u003c\/span\u003eTriticum monococcum, einkorn or small spelled;\u003c\/span\u003e\u003c\/i\u003e\u003c\/b\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: #333333; mso-fareast-language: IT;\"\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003e–\u003cspan style=\"mso-tab-count: 1;\"\u003e          \u003c\/span\u003eTriticum dicoccum, spelled or medium spelled;\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003e–\u003cspan style=\"mso-tab-count: 1;\"\u003e         \u003c\/span\u003eTriticum aestivum, spelt or large emmer;\u003c\/i\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003eSpelt is also called granfarro (Triticum spelta), a species of the Triticum (wheat) genus and \"ancestor\" of soft wheat;\u003cspan style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003eIt is a very ancient cereal, born from a cross between the species Triticum dicoccum and Aegilops squarrosa. The ear is long and thin, and the stem is reddish and about a meter and a half long. It grows easily in well-exposed, even poor, soil.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"mso-margin-top-alt: auto; margin-bottom: 9.0pt; text-align: justify; line-height: normal; background: white;\" class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: #333333; mso-fareast-language: IT;\"\u003eOf all the spelt varieties, spelt is the closest to soft wheat. Low in fat but rich in vitamins and minerals, spelt is filling without being high in calories.\u003c\/span\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: #232425; mso-fareast-language: IT;\"\u003eIt is one of the lowest-calorie grains, with about 340 kcal per 100g of edible portion, and contains the essential amino acid methionine, which is lacking in almost all other grains.\u003c\/span\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: #333333; mso-fareast-language: IT;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"mso-margin-top-alt: auto; margin-bottom: 9.0pt; text-align: justify; line-height: normal; background: white;\" class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: #333333; mso-fareast-language: IT;\"\u003eIt should also be said that the gluten content in spelt\u003cspan style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003eit is lower than that of soft wheat.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif'; color: #232425; background: white;\"\u003eSpelt is a grain that lends itself to many preparations, and its grains can be eaten in soups, made into\u003c\/span\u003e pasta, and baked in bread. Spelt, like emmer and farro, differs from our current wheat in that it has inedible husks attached to the grain's kernel, the \u003cem style=\"font-variant-ligatures: normal; font-variant-caps: normal; font-variant-numeric: inherit; font-variant-east-asian: inherit; font-variant-alternates: inherit; font-variant-position: inherit; font-variant-emoji: inherit; font-stretch: inherit; line-height: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-kerning: inherit; font-feature-settings: inherit; font-variation-settings: inherit; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px;\"\u003e\u003cspan style=\"border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;\"\u003ehusks\u003c\/span\u003e\u003c\/em\u003e \u003cspan style=\"font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; float: none; word-spacing: 0px;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"AgriBio Shop","offers":[{"title":"Default Title","offer_id":43980438208707,"sku":"LAND-00438","price":70.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/farina_1.png?v=1727768919"},{"product_id":"farina-integrale-di-farro-monococco-bio","title":"Organic wholemeal einkorn flour, 100% Italian origin","description":"\u003cp class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif'; color: #0a0a0a; background: white;\"\u003eEinkorn wheat, also known as small spelt, was the first cereal to be cultivated and used by humans over 10,000 years ago.\u003c\/span\u003e \u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif'; color: #0a0a0a;\"\u003e\u003cspan style=\"background: white;\"\u003eIt is a typically Mediterranean species, also widely grown in Italy, and for thousands of years it formed the basis of the diet of agricultural populations.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003eEinkorn (Triticum monococcum), in German called Einkorn, is a plant of the Poaceae family.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif'; color: #0a0a0a; background: white;\"\u003eEinkorn wheat, through spontaneous crosses with other Triticum species, gave rise to most of the wheats known today (einkorn, durum wheat, common wheat, and others). This is why we can undoubtedly call it \"the father of all wheats.\"\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif'; color: #0a0a0a; background: white;\"\u003eFrom a nutritional point of view, einkorn is particularly rich in antioxidants.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003eTriticum einkorn is a diploid (2n = 14 chromosomes) species of podded wheat. It is a low-yielding, \"dressed\" wheat, suited to poor, arid soils.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003eEinkorn wheat is an excellent candidate for the production of highly nutritional foods. It's very hardy and adapts well to low-impact cultivation techniques. Its excellent natural resistance to disease and stress, the need for low levels of fertilization, and its remarkable adaptability to diverse growing environments also make it a particularly suitable cereal for organic farming.\u003c\/span\u003e\u003c\/p\u003e","brand":"AgriBio Shop","offers":[{"title":"Default Title","offer_id":43980445024451,"sku":"LAND-00437","price":90.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/farina_1.png?v=1727768919"},{"product_id":"farina-integrale-di-farro-dicocco-bio","title":"Organic wholemeal spelt flour, 100% Italian origin","description":"\u003cp class=\"MsoNormal\" style=\"margin-bottom: .0001pt; text-align: justify; line-height: normal; vertical-align: baseline;\"\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003eEmmer wheat ( \u003ci\u003e\u003cspan style=\"border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;\"\u003eTriticum dicoccum\u003c\/span\u003e\u003c\/i\u003e ) is a \u003cspan style=\"border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm; mso-bidi-font-weight: bold;\"\u003evariety of wheat or \u003cb\u003eTriticum\u003c\/b\u003e\u003c\/span\u003e . The \u003ci\u003e\u003cspan style=\"border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;\"\u003eTriticum\u003c\/span\u003e\u003c\/i\u003e genus includes annual plants native to Asia Minor, cultivated for over 10,000 years for food purposes in various cross-bred varieties.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: .0001pt; text-align: justify; line-height: normal; vertical-align: baseline;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003eEmmer, also known as farro or emmer, is a cereal grain, a close relative of wheat. It is one of three species of the Triticum genus commonly called farro.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e \u003cbr\u003eThe term farro includes three varieties: \u003ci\u003e\u003cspan style=\"border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;\"\u003eTriticum monococcum\u003c\/span\u003e\u003c\/i\u003e , \u003ci\u003e\u003cspan style=\"border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;\"\u003eTriticum dicoccum\u003c\/span\u003e\u003c\/i\u003e , and \u003ci\u003e\u003cspan style=\"border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;\"\u003eTriricum spelta\u003c\/span\u003e\u003c\/i\u003e . Of the three, \u003ci\u003e\u003cspan style=\"border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;\"\u003eTriticum dicoccum\u003c\/span\u003e\u003c\/i\u003e is the most widespread in Italy.\u003cbr\u003e Farro dicocco is a dressed wheat, that is, a cereal whose caryopses still have the glumes or glumettes, unlike soft wheat and durum wheat. \u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\" style=\"margin-bottom: 12.0pt; text-align: justify; line-height: normal; vertical-align: baseline;\"\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003eEmmer wheat was cultivated as early as the fourth millennium BC in Egypt. From Egypt, emmer wheat reached Italy, where it remained the most widespread and cultivated grain throughout the Roman period and, subsequently, into the Middle Ages, until the discovery of America.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 12.0pt; text-align: justify; line-height: normal; vertical-align: baseline;\"\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003eEmmer wheat is a hardy plant, able to adapt to soils and temperatures where the production of other cereals is difficult. Furthermore, emmer wheat is less susceptible to the diseases that normally affect wheat plants and competes better with weeds.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\" style=\"margin-bottom: .0001pt; text-align: justify; line-height: normal; vertical-align: baseline;\"\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003eFarro also contains proteins and a negligible amount of lipids. Finally, farro contains minerals, particularly phosphorus and potassium, and modest amounts of niacin (vitamin B3). Regarding the \u003ca href=\"http:\/\/nut.entecra.it\/646\/tabelle_di_composizione_degli_alimenti.html?idalimento=000020\u0026amp;quant=100\" target=\"_blank\"\u003e\u003cspan style=\"color: windowtext; mso-bidi-font-weight: bold; text-decoration: none; text-underline: none;\"\u003eenergy content\u003c\/span\u003e\u003c\/a\u003e of farro, 100 grams of product provides 330-340 kcal.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: .0001pt; text-align: justify; line-height: normal; vertical-align: baseline;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003eFarro grows even on nutrient-poor soils, in hilly areas between 300 and 1,000 meters above sea level. Sowing takes place in autumn. The plant is robust, resistant to cold, disease, and pests.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e \u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003eThe harvest, later than that of wheat, is carried out in the summer with the normal machines also used for combining wheat.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e \u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003eThe peculiarity of spelt is that the seed, at the end of the threshing process, still retains its protective covering (glumette), which is why it requires a further processing phase (called \"husking\" or \"polishing\").\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003eThe yield of polished product is approximately 60-70% of the initial product.\u003c\/span\u003e\u003c\/p\u003e","brand":"AgriBio Shop","offers":[{"title":"Default Title","offer_id":43980446662851,"sku":"LAND-00436","price":70.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/farina_1.png?v=1727768919"},{"product_id":"farina-integrale-di-grano-tenero-gentil-rosso-bio","title":"Organic Gentil Rosso whole wheat flour, 100% Italian origin","description":"","brand":"AgriBio Shop","offers":[{"title":"Default Title","offer_id":43980447678659,"sku":"LAND-00440","price":70.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/farina_1.png?v=1727768919"},{"product_id":"farina-integrale-di-grano-duro-senatore-cappelli-bio","title":"100% Italian organic Senatore Cappelli durum wheat wholemeal flour","description":"","brand":"AgriBio Shop","offers":[{"title":"Default Title","offer_id":43980449808579,"sku":"LAND-00439","price":75.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/farina_1.png?v=1727768919"},{"product_id":"farina-integrale-di-grano-turanicum-saragolla-lucana-khorasan-bio","title":"Wholemeal flour from Turanicum Saragolla Lucana (Khorasan) wheat, 100% organic, Italian origin","description":"","brand":"AgriBio Shop","offers":[{"title":"Default Title","offer_id":43980454887619,"sku":"LAND-00442","price":80.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/farina_1.png?v=1727768919"},{"product_id":"farina-integrale-di-orzo-decorticato-bio","title":"Organic wholemeal hulled barley flour, 100% Italian origin","description":"\u003cp style=\"margin-top: 0cm; text-align: justify; background: white;\"\u003e\u003cspan style=\"font-family: 'Quattrocento Sans','serif'; color: #592e02;\"\u003e \u003c\/span\u003eThe seeds of common \u003cspan style=\"mso-bidi-font-weight: bold;\"\u003ebarley\u003c\/span\u003e , \u003ci\u003e\u003cspan style=\"mso-bidi-font-weight: bold;\"\u003eHordeum vulgare\u003c\/span\u003e\u003c\/i\u003e , have been a major source of energy for humans since ancient times. Its main uses are the \u003cspan style=\"mso-bidi-font-weight: bold;\"\u003eproduction of animal feed\u003c\/span\u003e and the \u003cspan style=\"mso-bidi-font-weight: bold;\"\u003eprocessing of malt\u003c\/span\u003e , used primarily in the \u003cspan style=\"mso-bidi-font-weight: bold;\"\u003ebrewing and whisky industries\u003c\/span\u003e . However, in recent years there has been growing interest in the consumption of barley in human nutrition following numerous studies demonstrating its health effects.\u003cspan style=\"font-family: 'Quattrocento Sans','serif'; color: #592e02;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"margin-bottom: 7.5pt; text-align: justify; line-height: normal; background: white;\" class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e\u003cspan style=\"mso-bidi-font-weight: bold;\"\u003eBarley\u003c\/span\u003e , besides being a good source of\u003c\/span\u003e \u003ca title=\"Carbohydrates\" href=\"https:\/\/smartfood.ieo.it\/nutrizione-e-salute\/nutrienti\/carboidrati-glucidi-zuccheri\/\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: windowtext; mso-fareast-language: IT; mso-bidi-font-weight: bold; text-decoration: none; text-underline: none;\"\u003ecarbohydrates\u003c\/span\u003e\u003c\/a\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003eand\u003c\/span\u003e \u003ca title=\"Proteins\" href=\"https:\/\/smartfood.ieo.it\/nutrizione-e-salute\/nutrienti\/proteine-aminoacidi\/\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: windowtext; mso-fareast-language: IT; mso-bidi-font-weight: bold; text-decoration: none; text-underline: none;\"\u003eprotein\u003c\/span\u003e\u003c\/a\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e, is a food not to be overlooked for its\u003c\/span\u003e \u003ca title=\"Fiber - nutrients\" href=\"https:\/\/smartfood.ieo.it\/nutrizione-e-salute\/nutrienti\/fibra-alimentare\/\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: windowtext; mso-fareast-language: IT; mso-bidi-font-weight: bold; text-decoration: none; text-underline: none;\"\u003efiber\u003c\/span\u003e\u003c\/a\u003e content \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e. However, the pearled version, that is, without the outer layer, contains less fiber but still provides about a quarter of the recommended fiber and maintains a good beta-glucan content. Finally, barley is a source of\u003c\/span\u003e \u003ca title=\"Vitamins\" href=\"https:\/\/smartfood.ieo.it\/nutrizione-e-salute\/nutrienti\/vitamine\/\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: windowtext; mso-fareast-language: IT; text-decoration: none; text-underline: none;\"\u003evitamins\u003c\/span\u003e\u003c\/a\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e, primarily B vitamins, and\u003c\/span\u003e \u003ca title=\"Minerals\" href=\"https:\/\/smartfood.ieo.it\/nutrizione-e-salute\/nutrienti\/minerali\/\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: windowtext; mso-fareast-language: IT; text-decoration: none; text-underline: none;\"\u003eminerals\u003c\/span\u003e\u003c\/a\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eCultivated barley derives from the wild barley Hordeum spontaneum, with which it shares a close relationship. The species is therefore divided into two subspecies: H. vulgare subsp. spontaneum (wild) and H. vulgare subsp. vulgare (domesticated). Both are diploid (2n = 14 chromosomes); the main difference is the fragility of the wild ears, which allows the seeds to be dispersed by the wind.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e \u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eIts origins can be traced to the Near East, specifically to the area encompassing modern-day Israel, Jordan, Syria, and southern Anatolia. The bare-kernel varieties, which readily shed their husks when ripe, appear to originate in China.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eTetrastic varieties are characterized by ears consisting of six rows (lengthwise rows of kernels), four of which are arranged in two pairs, while six-stic varieties have six rows of kernels spaced equally apart on the ear. Distichous varieties have only two rows of kernels on the ear. Polystic barley generally has a higher number of kernels per ear and higher yields, while two-stic varieties have fewer kernels per ear, but they are larger. The kernel can be bare (the glumes are detached during threshing) or coated (the glumes are attached to the kernel).\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e \u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eBarley is an annual herbaceous plant that can reach a height of 60–120 cm at maturity, depending on the cultivar. Two-row varieties typically produce more tillers than several-row varieties.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eBarley has good drought resistance and can tolerate temperatures of 38°C if the ambient humidity is not too high. It can be grown at altitudes from sea level to mountains. It tolerates cold, although less so than other winter cereals such as wheat and rye.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e \u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eFor malt production, it's not advisable to follow barley with a legume, as the nitrogen enrichment caused by the latter would cause an excessive protein content in the grain. In polystack barley, excess nitrogen can promote lodging.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eFall sowing takes place in Northern Italy around mid-October, while in the South it is generally sown from the first ten days of November to the first ten days of December. Spring sowing should be done as soon as the weather conditions are right, to avoid the crop being at the ripening stage with excessively high temperatures. This would cause the development of small, stunted kernels.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eIt is often advisable to increase the seed rate in spring sowings, as they are characterized by a lower degree of tillering, or in the case of no-till sowing. In autumn sowings, a greater seed rate and therefore a greater number of culms per square meter limits the crop's natural tillering; this phenomenon can be useful in two-row barley used for malting, in order to obtain uniform and larger kernels. Sowing is carried out by broadcasting or, more frequently, in rows 15–20 cm apart (12–15 cm for two-row barley, to reduce tillering), with a sowing depth of 30–40 mm.\u003c\/span\u003e\u003c\/p\u003e","brand":"AgriBio Shop","offers":[{"title":"Default Title","offer_id":43980459606211,"sku":"LAND-00443","price":70.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/farina_1.png?v=1727768919"},{"product_id":"farina-integrale-di-orzo-perlato-bio","title":"100% Italian organic whole grain pearl barley flour","description":"\u003cp style=\"margin-top: 0cm; text-align: justify; background: white;\"\u003e\u003cspan style=\"font-family: 'Quattrocento Sans','serif'; color: #592e02;\"\u003e \u003c\/span\u003eThe seeds of common \u003cspan style=\"mso-bidi-font-weight: bold;\"\u003ebarley\u003c\/span\u003e , \u003ci\u003e\u003cspan style=\"mso-bidi-font-weight: bold;\"\u003eHordeum vulgare\u003c\/span\u003e\u003c\/i\u003e , have been a major source of energy for humans since ancient times. Its main uses are the \u003cspan style=\"mso-bidi-font-weight: bold;\"\u003eproduction of animal feed\u003c\/span\u003e and the \u003cspan style=\"mso-bidi-font-weight: bold;\"\u003eprocessing of malt\u003c\/span\u003e , used primarily in the \u003cspan style=\"mso-bidi-font-weight: bold;\"\u003ebrewing and whisky industries\u003c\/span\u003e . However, in recent years there has been growing interest in the consumption of barley in human nutrition following numerous studies demonstrating its health effects.\u003cspan style=\"font-family: 'Quattrocento Sans','serif'; color: #592e02;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\" style=\"margin-bottom: 7.5pt; text-align: justify; line-height: normal; background: white;\"\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e\u003cspan style=\"mso-bidi-font-weight: bold;\"\u003eBarley\u003c\/span\u003e , besides being a good source of\u003c\/span\u003e \u003ca href=\"https:\/\/smartfood.ieo.it\/nutrizione-e-salute\/nutrienti\/carboidrati-glucidi-zuccheri\/\" title=\"Carbohydrates\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: windowtext; mso-fareast-language: IT; mso-bidi-font-weight: bold; text-decoration: none; text-underline: none;\"\u003ecarbohydrates\u003c\/span\u003e\u003c\/a\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003eand\u003c\/span\u003e \u003ca href=\"https:\/\/smartfood.ieo.it\/nutrizione-e-salute\/nutrienti\/proteine-aminoacidi\/\" title=\"Proteins\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: windowtext; mso-fareast-language: IT; mso-bidi-font-weight: bold; text-decoration: none; text-underline: none;\"\u003eprotein\u003c\/span\u003e\u003c\/a\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e, is a food not to be overlooked for its\u003c\/span\u003e \u003ca href=\"https:\/\/smartfood.ieo.it\/nutrizione-e-salute\/nutrienti\/fibra-alimentare\/\" title=\"Fiber - nutrients\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: windowtext; mso-fareast-language: IT; mso-bidi-font-weight: bold; text-decoration: none; text-underline: none;\"\u003efiber\u003c\/span\u003e\u003c\/a\u003e content \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e. However, the pearled version, that is, without the outer layer, contains less fiber but still provides about a quarter of the recommended fiber and maintains a good beta-glucan content. Finally, barley is a source of\u003c\/span\u003e \u003ca href=\"https:\/\/smartfood.ieo.it\/nutrizione-e-salute\/nutrienti\/vitamine\/\" title=\"Vitamins\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: windowtext; mso-fareast-language: IT; text-decoration: none; text-underline: none;\"\u003evitamins\u003c\/span\u003e\u003c\/a\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e, primarily B vitamins, and\u003c\/span\u003e \u003ca href=\"https:\/\/smartfood.ieo.it\/nutrizione-e-salute\/nutrienti\/minerali\/\" title=\"Minerals\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: windowtext; mso-fareast-language: IT; text-decoration: none; text-underline: none;\"\u003eminerals\u003c\/span\u003e\u003c\/a\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e\u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eCultivated barley derives from the wild barley Hordeum spontaneum, with which it shares a close relationship. The species is therefore divided into two subspecies: H. vulgare subsp. spontaneum (wild) and H. vulgare subsp. vulgare (domesticated). Both are diploid (2n = 14 chromosomes); the main difference is the fragility of the wild ears, which allows the seeds to be dispersed by the wind.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e \u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eIts origins can be traced to the Near East, specifically to the area encompassing modern-day Israel, Jordan, Syria, and southern Anatolia. The bare-kernel varieties, which readily shed their husks when ripe, appear to originate in China.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e\u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eTetrastic varieties are characterized by ears consisting of six rows (lengthwise rows of kernels), four of which are arranged in two pairs, while six-stic varieties have six rows of kernels spaced equally apart on the ear. Distichous varieties have only two rows of kernels on the ear. Polystic barley generally has a higher number of kernels per ear and higher yields, while two-stic varieties have fewer kernels per ear, but they are larger. The kernel can be bare (the glumes are detached during threshing) or coated (the glumes are attached to the kernel).\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e \u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eBarley is an annual herbaceous plant that can reach a height of 60–120 cm at maturity, depending on the cultivar. Two-row varieties typically produce more tillers than several-row varieties.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e\u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eBarley has good drought resistance and can tolerate temperatures of 38°C if the ambient humidity is not too high. It can be grown at altitudes from sea level to mountains. It tolerates cold, although less so than other winter cereals such as wheat and rye.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e \u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eFor malt production, it's not advisable to follow barley with a legume, as the nitrogen enrichment caused by the latter would cause an excessive protein content in the grain. In polystack barley, excess nitrogen can promote lodging.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e\u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eFall sowing takes place in Northern Italy around mid-October, while in the South it is generally sown from the first ten days of November to the first ten days of December. Spring sowing should be done as soon as the weather conditions are right, to avoid the crop being at the ripening stage with excessively high temperatures. This would cause the development of small, stunted kernels.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e\u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eIt is often advisable to increase the seed rate in spring sowings, as they are characterized by a lower degree of tillering, or in the case of no-till sowing. In autumn sowings, a greater seed rate and therefore a greater number of culms per square meter limits the crop's natural tillering; this phenomenon can be useful in two-row barley used for malting, in order to obtain uniform and larger kernels. Sowing is carried out by broadcasting or, more frequently, in rows 15–20 cm apart (12–15 cm for two-row barley, to reduce tillering), with a sowing depth of 30–40 mm.\u003c\/span\u003e\u003c\/p\u003e","brand":"AgriBio Shop","offers":[{"title":"Default Title","offer_id":43980462981315,"sku":"LAND-00444","price":75.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/farina_1.png?v=1727768919"},{"product_id":"farina-tipo-0-di-grano-tenero-gentil-rosso-bio","title":"Gentil Rosso Organic Type \"0\" Soft Wheat Flour, 100% Italian origin","description":"","brand":"AgriBio Shop","offers":[{"title":"Default Title","offer_id":43980468584643,"sku":"LAND-00445","price":76.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/farina_1.png?v=1727768919"},{"product_id":"farina-tipo-1-di-grano-tenero-gentil-rosso-bio","title":"Type \"1\" Flour from Gentil Rosso Organic Soft Wheat, 100% Italian origin","description":"","brand":"AgriBio Shop","offers":[{"title":"Default Title","offer_id":43980566528195,"sku":"LAND-00447","price":80.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/farina_1.png?v=1727768919"},{"product_id":"farina-tipo-2-di-grano-tenero-gentil-rosso-bio","title":"Type \"2\" Flour from Gentil Rosso Soft Wheat, 100% Italian origin.","description":"","brand":"AgriBio Shop","offers":[{"title":"Default Title","offer_id":43980567412931,"sku":"LAND-00448","price":75.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/farina_1.png?v=1727768919"},{"product_id":"semola-integrale-di-grano-duro-senatore-cappelli-bio","title":"100% Italian Organic Senatore Cappelli Whole Wheat Semolina","description":"","brand":"AgriBio Shop","offers":[{"title":"Default Title","offer_id":43980632817859,"sku":"LAND-0655","price":75.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/farina_1.png?v=1727768919"},{"product_id":"semola-integrale-di-grano-turanicum-saragolla-lucana-khorasan-bio","title":"Wholemeal semolina from Turanicum Saragolla Lucana (Khorasan) wheat, 100% organic, Italian origin","description":"","brand":"AgriBio Shop","offers":[{"title":"Default Title","offer_id":43980634259651,"sku":"LAND-0657","price":85.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/farina_1.png?v=1727768919"},{"product_id":"semola-rimacinata-di-grano-turanicum-saragolla-lucana-khorasan-bio","title":"Re-milled Turanicum Saragolla Lucana (Khorasan) Wheat Semolina, 100% Italian origin","description":"","brand":"AgriBio Shop","offers":[{"title":"Default Title","offer_id":43981783761091,"sku":"LAND-0656","price":85.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/farina_1.png?v=1727768919"},{"product_id":"semola-rimacinata-di-grano-duro-senatore-cappelli-bio","title":"100% Italian Organic Senatore Cappelli Durum Wheat Semolina","description":"","brand":"AgriBio Shop","offers":[{"title":"Default Title","offer_id":43981785465027,"sku":"LAND-0656","price":75.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/farina_1.png?v=1727768919"},{"product_id":"semolato-di-grano-duro-senatore-cappelli-bio-copia","title":"100% Italian organic Senatore Cappelli durum wheat semolina","description":"","brand":"AgriBio Shop","offers":[{"title":"Default Title","offer_id":43981787594947,"sku":"LAND-0658","price":70.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/farina_1.png?v=1727768919"},{"product_id":"grano-tenero-gentil-rosso-bio-per-molitura","title":"Gentil Rosso organic soft wheat for milling, 100% Italian origin","description":"\u003cp class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif'; color: #1c1c1c; background: #F7ECE3;\"\u003eGentil Rosso is an ancient soft wheat variety originating from Tuscany.\u003c\/span\u003e \u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"margin: 0cm; margin-bottom: .0001pt; background: white;\"\u003e \u003cspan style=\"color: #54595f; letter-spacing: .15pt;\"\u003e\u003cstrong\u003eGentil Rosso\u003c\/strong\u003e is an ancient variety of wheat, cultivated in Italy since the early 1900s and for 30 years it was the most widely grown wheat in the entire peninsula.\u003cbr\u003e It is a fairly tall ear with a reddish color when ripe.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp style=\"margin: 0cm; margin-bottom: .0001pt; background: white;\"\u003e\u003cspan style=\"color: #54595f; letter-spacing: .15pt;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"margin: 0cm; margin-bottom: .0001pt; background: white;\"\u003e\u003cspan style=\"color: #54595f; letter-spacing: .15pt;\"\u003eLike all ancient grains, it has a good protein content, but little gluten, so in terms of bread development it is less than modern grains, but the result is a well-smelling and tasty bread. \u003cbr style=\"mso-special-character: line-break;\"\u003e\u003c!-- [if !supportLineBreakNewLine]--\u003e\u003cbr style=\"mso-special-character: line-break;\"\u003e\u003c!--[endif]--\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"margin: 0cm; margin-bottom: .0001pt; background: white;\"\u003e \u003cspan style=\"color: #54595f; letter-spacing: .15pt;\"\u003eThe difference between modern and ancient varieties in terms of protein content lies not in the quantity but in the \u003cstrong\u003equality and variety of proteins: ancient grains contain a wide range of different, digestible and nutritious proteins.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"margin: 0cm; margin-bottom: .0001pt; background: white;\"\u003e \u003cspan style=\"color: #54595f; letter-spacing: .15pt;\"\u003e\u003cbr\u003eModern wheat, on the other hand, contains few types of proteins optimized for industrial processing and nutritionally deficient; therefore, they are difficult to digest.\u003cbr\u003e Furthermore, ancient varieties are particularly rich in mineral salts and secondary metabolites.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp style=\"margin: 0cm; margin-bottom: .0001pt; background: white;\"\u003e\u003cspan style=\"color: #54595f; letter-spacing: .15pt;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"margin: 0cm; margin-bottom: .0001pt; line-height: 18.0pt; background: white; vertical-align: baseline;\"\u003e In the 19th century, \u003cb\u003e\u003cspan style=\"color: #040707; border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;\"\u003eFrancesco Todaro\u003c\/span\u003e\u003c\/b\u003e \u003cspan style=\"color: #040707;\"\u003eselected Gentil Rosso 48, along with other grains, for its superior yield and stability. Its ears, with semi-cylindrical, hazelnut-colored seeds, are remarkably tall, estimated to reach 150 cm or even 160 cm in height.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp style=\"margin: 0cm; margin-bottom: .0001pt; line-height: 18.0pt; background: white; vertical-align: baseline;\"\u003e \u003cspan style=\"color: #040707;\"\u003eThis wheat is notable for its strong disease resistance, especially rust, and for its good hardiness and adaptability. To generate a robust plant with root propagation—that is, multiple stems from a single seed and as many ears—furrows 20 cm deep, 30-40 cm x 50 cm deep, and continuous, regular earthing up\/weeding are required.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp style=\"margin: 0cm; margin-bottom: .0001pt; line-height: 18.0pt; background: white; vertical-align: baseline;\"\u003e\u003cspan style=\"color: #040707;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"margin-bottom: .0001pt; line-height: 18.0pt; vertical-align: baseline;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003eGentil Rosso flour can also be used to make focaccia and pizza, desserts, and egg pasta. For piadinas and puff pastry, it can be used plain, resulting in a dough that won't be very elastic. For pizza, it can be blended with small amounts of other flours.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp style=\"margin-bottom: .0001pt; line-height: 18.0pt; vertical-align: baseline;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: #040707; text-transform: uppercase; mso-fareast-language: IT;\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\n \u003cp style=\"margin-bottom: .0001pt; line-height: 18.0pt; vertical-align: baseline;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003eThe Gentil Rosso is suitable for organic cultivation and is\u003cspan style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003eRich in iron, magnesium, and vitamin B. As already mentioned, Gentil Rosso has a very low gluten content, its strength (W) is 48, and its balance, tenacity, and extensibility (P\/L) ratio is 0.56; very different from modern wheat flours that have around W200 or strong flours like Manitoba that reach peaks of W400.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp style=\"margin-bottom: .0001pt; line-height: 18.0pt; vertical-align: baseline;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003eFrom an organoleptic point of view, all ancient grain flours, rigorously stone-ground, are further characterised by a high content of lipids, amino acids, vitamins and mineral salts.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"margin-bottom: .0001pt; line-height: 18.0pt; vertical-align: baseline;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"AgriBio Shop","offers":[{"title":"Default Title","offer_id":43982218297539,"sku":"LAND-8111-25KG","price":58.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/gentilrosso.jpg?v=1727879333"},{"product_id":"grano-tenero-solina-bio-per-molitura","title":"Solina soft wheat from organic farming, 100% Italian origin, ENSE certified","description":"\u003cp\u003e Solina soft wheat is a variety of auristate wheat typical of the Abruzzo Apennines, especially on the L'Aquila side of the Gran Sasso and Monti della Laga National Park.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-huuid=\"5588740784137487111\" style=\"background-color: rgb(255, 255, 255);\"\u003e\u003cmark class=\"QVRyCf\"\u003eThe flour obtained from it is characterised by a low gluten content (around 5-11%) and a good protein content (13.5-15.5%), as well as being rich in fibre, vitamins and minerals\u003c\/mark\u003e .\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-huuid=\"5588740784137487111\"\u003e\u003cspan\u003eIt reaches a height of 100 to 135 cm and is bristly.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan data-huuid=\"5588740784137487958\"\u003e\u003cspan\u003eIt is suitable for bread, homemade pasta and desserts, especially for those who suffer from gluten sensitivity.\u003c\/span\u003e\u003cspan class=\"pjBG2e\" data-cid=\"aeed0a2d-b7ea-4970-832a-c3f8819584be\"\u003e\u003cspan class=\"UV3uM\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003eThere are popular sayings that testify to the close connection between this variety and the life of the people of Abruzzo: \"Solina flour fixes all flours\", or \"if the farmer wants to go to the mill, he must sow Solina\".\u003c\/p\u003e\n\n\u003cp\u003e The unique feature of Solina wheat is that it has adapted to a harsh environment, characterized by barren soil and a harsh climate, while also being resistant to the cold. In fact, although its cultivation requires a relatively long time (at least eight or nine months), it can survive for a long time (months) under snow without rotting.\u003c\/p\u003e\n\n\u003cp\u003e Solina wheat is grown at altitudes between 600 and 1400 metres above sea level, and the higher the altitude, the better its quality.\u003c\/p\u003e\n\n \u003cp\u003eSowing takes place during the first weeks of autumn: from mid-October onwards\u003c\/p\u003e\n\n\u003cp\u003e According to some historical sources, this typical Abruzzo grain was cultivated as early as the 16th century and used by peasant families for their daily meals.\u003c\/p\u003e\n\n\u003cp\u003e Solina soft wheat produces a flour that's soft to the touch, light in color, and has a distinctive mountain aroma. It's easy to work by hand. It's used to make flour for artisanal bread, especially homemade bread, pasta, and pizza.\u003c\/p\u003e\n\n\u003cp\u003e A famous quote from the late 18th century in the book “Pel paese dei Peligni” by Michele Torcia is in which he writes that Solina wheat produced “one of the best breads in the Kingdom”.\u003c\/p\u003e","brand":"AgriBio Shop","offers":[{"title":"5 KG","offer_id":56792058757501,"sku":"DESAN-SOLI-5KG","price":20.0,"currency_code":"EUR","in_stock":false},{"title":"10 KG","offer_id":56792058790269,"sku":"DESAN-SOLI-10KG","price":38.0,"currency_code":"EUR","in_stock":false},{"title":"25 KG","offer_id":56792058823037,"sku":"DESAN-SOLI-25KG","price":75.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/solina.jpg?v=1727879684"},{"product_id":"farro-dicocco-decorticato-bio-per-molitura","title":"100% Italian organic hulled emmer wheat for milling","description":"\u003cp style=\"margin-bottom: .0001pt; text-align: justify; line-height: normal; vertical-align: baseline;\" class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003eEmmer wheat ( \u003ci\u003e\u003cspan style=\"border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;\"\u003eTriticum dicoccum\u003c\/span\u003e\u003c\/i\u003e ) is a \u003cspan style=\"border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm; mso-bidi-font-weight: bold;\"\u003evariety of wheat or \u003cb\u003eTriticum\u003c\/b\u003e\u003c\/span\u003e . The \u003ci\u003e\u003cspan style=\"border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;\"\u003eTriticum\u003c\/span\u003e\u003c\/i\u003e genus includes annual plants native to Asia Minor, cultivated for over 10,000 years for food purposes in various cross-bred varieties.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp style=\"margin-bottom: .0001pt; text-align: justify; line-height: normal; vertical-align: baseline;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003eEmmer, also known as farro or emmer, is a cereal grain, a close relative of wheat. It is one of three species of the Triticum genus commonly called farro.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e \u003cbr\u003eThe term farro includes three varieties: \u003ci\u003e\u003cspan style=\"border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;\"\u003eTriticum monococcum\u003c\/span\u003e\u003c\/i\u003e , \u003ci\u003e\u003cspan style=\"border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;\"\u003eTriticum dicoccum\u003c\/span\u003e\u003c\/i\u003e , and \u003ci\u003e\u003cspan style=\"border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;\"\u003eTriricum spelta\u003c\/span\u003e\u003c\/i\u003e . Of the three, \u003ci\u003e\u003cspan style=\"border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;\"\u003eTriticum dicoccum\u003c\/span\u003e\u003c\/i\u003e is the most widespread in Italy.\u003cbr\u003e Farro dicocco is a dressed wheat, that is, a cereal whose caryopses still have the glumes or glumettes, unlike soft wheat and durum wheat. \u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"margin-bottom: 12.0pt; text-align: justify; line-height: normal; vertical-align: baseline;\" class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003eEmmer wheat was cultivated as early as the fourth millennium BC in Egypt. From Egypt, emmer wheat reached Italy, where it remained the most widespread and cultivated grain throughout the Roman period and, subsequently, into the Middle Ages, until the discovery of America.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp style=\"margin-bottom: 12.0pt; text-align: justify; line-height: normal; vertical-align: baseline;\" class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003eEmmer wheat is a hardy plant, able to adapt to soils and temperatures where the production of other cereals is difficult. Furthermore, emmer wheat is less susceptible to the diseases that normally affect wheat plants and competes better with weeds.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"margin-bottom: .0001pt; text-align: justify; line-height: normal; vertical-align: baseline;\" class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003eFarro also contains proteins and a negligible amount of lipids. Finally, farro contains minerals, particularly phosphorus and potassium, and modest amounts of niacin (vitamin B3). Regarding the \u003ca href=\"http:\/\/nut.entecra.it\/646\/tabelle_di_composizione_degli_alimenti.html?idalimento=000020\u0026amp;quant=100\" target=\"_blank\"\u003e\u003cspan style=\"color: windowtext; mso-bidi-font-weight: bold; text-decoration: none; text-underline: none;\"\u003eenergy content\u003c\/span\u003e\u003c\/a\u003e of farro, 100 grams of product provides 330-340 kcal.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp style=\"margin-bottom: .0001pt; text-align: justify; line-height: normal; vertical-align: baseline;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003eFarro grows even on nutrient-poor soils, in hilly areas between 300 and 1,000 meters above sea level. Sowing takes place in autumn. The plant is robust, resistant to cold, disease, and pests.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003eThe harvest, later than that of wheat, is carried out in the summer with the normal machines also used for combining wheat.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003eThe peculiarity of spelt is that the seed, at the end of the threshing process, still retains its protective covering (glumette), which is why it requires a further processing phase (called \"husking\" or \"polishing\").\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003eThe yield of polished product is approximately 60-70% of the initial product.\u003c\/span\u003e\u003c\/p\u003e","brand":"AgriBio Shop","offers":[{"title":"5kg","offer_id":57182179754365,"sku":"BIOL-8103-5KG","price":20.0,"currency_code":"EUR","in_stock":true},{"title":"10kg","offer_id":57182179787133,"sku":"BIOL-8103-10KG","price":35.0,"currency_code":"EUR","in_stock":true},{"title":"25 kg","offer_id":57182179819901,"sku":"BIOL-8103-25KG","price":80.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/farrro-dicocco.jpg?v=1727879827"},{"product_id":"farro-spelta-decorticato-bio-per-molitura","title":"100% Italian organic hulled spelt for milling ","description":"\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; margin-bottom: 9.0pt; text-align: justify; line-height: normal; background: white;\"\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: #333333; mso-fareast-language: IT;\"\u003eThe generic term spelt refers to three types of dressed grains:\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; margin-bottom: 9.0pt; line-height: normal; background: white;\"\u003e \u003cb\u003e\u003ci\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: #333333; mso-fareast-language: IT;\"\u003e–\u003cspan style=\"mso-tab-count: 1;\"\u003e         \u003c\/span\u003eTriticum monococcum, einkorn or small spelled;\u003c\/span\u003e\u003c\/i\u003e\u003c\/b\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: #333333; mso-fareast-language: IT;\"\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003e–\u003cspan style=\"mso-tab-count: 1;\"\u003e          \u003c\/span\u003eTriticum dicoccum, dicocco spelled or medium spelled;\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003e–\u003cspan style=\"mso-tab-count: 1;\"\u003e         \u003c\/span\u003eTriticum aestivum, spelt or large emmer;\u003c\/i\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003eSpelt is also called granfarro (Triticum spelta), a species of the Triticum (wheat) genus and \"ancestor\" of soft wheat;\u003cspan style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003eIt is a very ancient cereal, born from a cross between the species Triticum dicoccum and Aegilops squarrosa. The ear is long and thin, and the stem is reddish and about a meter and a half long. It grows easily in well-exposed, even poor, soil.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; margin-bottom: 9.0pt; text-align: justify; line-height: normal; background: white;\"\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: #333333; mso-fareast-language: IT;\"\u003eOf all the spelt varieties, spelt is the closest to soft wheat. Low in fat but rich in vitamins and minerals, spelt is filling without being high in calories.\u003c\/span\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: #232425; mso-fareast-language: IT;\"\u003eIt is one of the lowest-calorie grains, with about 340 kcal per 100g of edible portion, and contains the essential amino acid methionine, which is lacking in almost all other grains.\u003c\/span\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: #333333; mso-fareast-language: IT;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; margin-bottom: 9.0pt; text-align: justify; line-height: normal; background: white;\"\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: #333333; mso-fareast-language: IT;\"\u003eIt should also be said that the gluten content in spelt\u003cspan style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003eit is lower than that of soft wheat.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif'; color: #232425; background: white;\"\u003eSpelt is a grain that lends itself to many preparations, and its grains can be eaten in soups, made into\u003c\/span\u003e pasta, and baked in bread. Spelt, like emmer and farro, differs from our current wheat in that it has inedible husks attached to the grain's kernel, the \u003cem style=\"font-variant-ligatures: normal; font-variant-caps: normal; font-variant-numeric: inherit; font-variant-east-asian: inherit; font-variant-alternates: inherit; font-variant-position: inherit; font-variant-emoji: inherit; font-stretch: inherit; line-height: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-kerning: inherit; font-feature-settings: inherit; font-variation-settings: inherit; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px;\"\u003e\u003cspan style=\"border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;\"\u003ehusks\u003c\/span\u003e\u003c\/em\u003e \u003cspan style=\"font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; float: none; word-spacing: 0px;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"AgriBio Shop","offers":[{"title":"5 Kg","offer_id":58071250829693,"sku":"LAND-0452-MO-5KG","price":18.0,"currency_code":"EUR","in_stock":true},{"title":"10 Kg","offer_id":58071250862461,"sku":"LAND-0452-MO-10KG","price":35.0,"currency_code":"EUR","in_stock":true},{"title":"25 Kg","offer_id":58071250895229,"sku":"LAND-0452-MO-25KG","price":70.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/farrospelta.jpg?v=1727880756"},{"product_id":"orzo-decorticato-bio-per-molitura","title":"100% Italian organic hulled barley for milling","description":"\u003cp style=\"margin-top: 0cm; text-align: justify; background: white;\"\u003e\u003cspan style=\"font-family: 'Quattrocento Sans','serif'; color: #592e02;\"\u003e \u003c\/span\u003eThe seeds of common \u003cspan style=\"mso-bidi-font-weight: bold;\"\u003ebarley\u003c\/span\u003e , \u003ci\u003e\u003cspan style=\"mso-bidi-font-weight: bold;\"\u003eHordeum vulgare\u003c\/span\u003e\u003c\/i\u003e , have been a major source of energy for humans since ancient times. Its main uses are the \u003cspan style=\"mso-bidi-font-weight: bold;\"\u003eproduction of animal feed\u003c\/span\u003e and the \u003cspan style=\"mso-bidi-font-weight: bold;\"\u003eprocessing of malt\u003c\/span\u003e , used primarily in the \u003cspan style=\"mso-bidi-font-weight: bold;\"\u003ebrewing and whisky industries\u003c\/span\u003e . However, in recent years there has been growing interest in the consumption of barley in human nutrition following numerous studies demonstrating its health effects.\u003cspan style=\"font-family: 'Quattrocento Sans','serif'; color: #592e02;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"margin-bottom: 7.5pt; text-align: justify; line-height: normal; background: white;\" class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e\u003cspan style=\"mso-bidi-font-weight: bold;\"\u003eBarley\u003c\/span\u003e , besides being a good source of\u003c\/span\u003e \u003ca title=\"Carbohydrates\" href=\"https:\/\/smartfood.ieo.it\/nutrizione-e-salute\/nutrienti\/carboidrati-glucidi-zuccheri\/\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: windowtext; mso-fareast-language: IT; mso-bidi-font-weight: bold; text-decoration: none; text-underline: none;\"\u003ecarbohydrates\u003c\/span\u003e\u003c\/a\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003eand\u003c\/span\u003e \u003ca title=\"Proteins\" href=\"https:\/\/smartfood.ieo.it\/nutrizione-e-salute\/nutrienti\/proteine-aminoacidi\/\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: windowtext; mso-fareast-language: IT; mso-bidi-font-weight: bold; text-decoration: none; text-underline: none;\"\u003eprotein\u003c\/span\u003e\u003c\/a\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e, is a food not to be overlooked for its\u003c\/span\u003e \u003ca title=\"Fiber - nutrients\" href=\"https:\/\/smartfood.ieo.it\/nutrizione-e-salute\/nutrienti\/fibra-alimentare\/\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: windowtext; mso-fareast-language: IT; mso-bidi-font-weight: bold; text-decoration: none; text-underline: none;\"\u003efiber\u003c\/span\u003e\u003c\/a\u003e content \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e. However, the pearled version, that is, without the outer layer, contains less fiber but still provides about a quarter of the recommended fiber and maintains a good beta-glucan content. Finally, barley is a source of\u003c\/span\u003e \u003ca title=\"Vitamins\" href=\"https:\/\/smartfood.ieo.it\/nutrizione-e-salute\/nutrienti\/vitamine\/\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: windowtext; mso-fareast-language: IT; text-decoration: none; text-underline: none;\"\u003evitamins\u003c\/span\u003e\u003c\/a\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e, primarily B vitamins, and\u003c\/span\u003e \u003ca title=\"Minerals\" href=\"https:\/\/smartfood.ieo.it\/nutrizione-e-salute\/nutrienti\/minerali\/\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: windowtext; mso-fareast-language: IT; text-decoration: none; text-underline: none;\"\u003eminerals\u003c\/span\u003e\u003c\/a\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eCultivated barley derives from the wild barley Hordeum spontaneum, to which it shares a close relationship. The species is therefore divided into two subspecies: H. vulgare subsp. spontaneum (wild) and H. vulgare subsp. vulgare (domesticated). Both are diploid (2n = 14 chromosomes); the main difference is the fragility of the wild ears, which allows the seeds to be dispersed by the wind.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e \u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eIts origins can be traced to the Near East, specifically to the area encompassing modern-day Israel, Jordan, Syria, and southern Anatolia. The bare-kernel varieties, which readily shed their husks when ripe, appear to originate in China.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eTetrastic varieties are characterized by ears consisting of six rows (lengthwise rows of kernels), four of which are arranged in two pairs, while six-stic varieties have six rows of kernels spaced equally apart on the ear. Distichous varieties have only two rows of kernels on the ear. Polystic barley generally has a higher number of kernels per ear and higher yields, while two-stic varieties have fewer kernels per ear, but they are larger. The kernel can be bare (the glumes are detached during threshing) or coated (the glumes are attached to the kernel).\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e \u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eBarley is an annual herbaceous plant that can reach a height of 60–120 cm at maturity, depending on the cultivar. Two-row varieties typically produce more tillers than several-row varieties.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eBarley has good drought resistance and can tolerate temperatures of 38°C if the ambient humidity is not too high. It can be grown at altitudes from sea level to mountains. It tolerates cold, although less so than other winter cereals such as wheat and rye.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e \u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eFor malt production, it's not advisable to follow barley with a legume, as the nitrogen enrichment caused by the latter would cause an excessive protein content in the grain. In polystack barley, excess nitrogen can promote lodging.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eFall sowing takes place in Northern Italy around mid-October, while in the South it is generally sown from the first ten days of November to the first ten days of December. Spring sowing should be done as soon as the weather conditions are right, to avoid the crop being at the ripening stage with excessively high temperatures. This would cause the development of small, stunted kernels.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eIt is often advisable to increase the seed rate in spring sowings, as they are characterized by a lower degree of tillering, or in the case of no-till sowing. In autumn sowings, a greater seed rate and therefore a greater number of culms per square meter limits the crop's natural tillering; this phenomenon can be useful in two-row barley used for malting, in order to obtain uniform and larger kernels. Sowing is carried out by broadcasting or, more frequently, in rows 15–20 cm apart (12–15 cm for two-row barley, to reduce tillering), with a sowing depth of 30–40 mm.\u003c\/span\u003e\u003c\/p\u003e","brand":"AgriBio Shop","offers":[{"title":"5kg","offer_id":57182097047933,"sku":"LAND-0573-MO-5KG","price":18.0,"currency_code":"EUR","in_stock":true},{"title":"10kg","offer_id":57182097080701,"sku":"LAND-0573-MO-10KG","price":31.0,"currency_code":"EUR","in_stock":true},{"title":"25 kg","offer_id":57182097113469,"sku":"LAND-0573-MO-25KG","price":68.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/Orzo_decorticato.jpg?v=1772539117"},{"product_id":"orzo-perlato-bio-per-molitura","title":"100% Italian organic pearl barley for milling","description":"\u003cp style=\"margin-top: 0cm; text-align: justify; background: white;\"\u003e\u003cspan style=\"font-family: 'Quattrocento Sans','serif'; color: #592e02;\"\u003e \u003c\/span\u003eThe seeds of common \u003cspan style=\"mso-bidi-font-weight: bold;\"\u003ebarley\u003c\/span\u003e , \u003ci\u003e\u003cspan style=\"mso-bidi-font-weight: bold;\"\u003eHordeum vulgare\u003c\/span\u003e\u003c\/i\u003e , have been a major source of energy for humans since ancient times. Its main uses are the \u003cspan style=\"mso-bidi-font-weight: bold;\"\u003eproduction of animal feed\u003c\/span\u003e and the \u003cspan style=\"mso-bidi-font-weight: bold;\"\u003eprocessing of malt\u003c\/span\u003e , used primarily in the \u003cspan style=\"mso-bidi-font-weight: bold;\"\u003ebrewing and whisky industries\u003c\/span\u003e . However, in recent years there has been growing interest in the consumption of barley in human nutrition following numerous studies demonstrating its health effects.\u003cspan style=\"font-family: 'Quattrocento Sans','serif'; color: #592e02;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"margin-bottom: 7.5pt; text-align: justify; line-height: normal; background: white;\" class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e\u003cspan style=\"mso-bidi-font-weight: bold;\"\u003eBarley\u003c\/span\u003e , besides being a good source of\u003c\/span\u003e \u003ca title=\"Carbohydrates\" href=\"https:\/\/smartfood.ieo.it\/nutrizione-e-salute\/nutrienti\/carboidrati-glucidi-zuccheri\/\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: windowtext; mso-fareast-language: IT; mso-bidi-font-weight: bold; text-decoration: none; text-underline: none;\"\u003ecarbohydrates\u003c\/span\u003e\u003c\/a\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003eand\u003c\/span\u003e \u003ca title=\"Proteins\" href=\"https:\/\/smartfood.ieo.it\/nutrizione-e-salute\/nutrienti\/proteine-aminoacidi\/\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: windowtext; mso-fareast-language: IT; mso-bidi-font-weight: bold; text-decoration: none; text-underline: none;\"\u003eprotein\u003c\/span\u003e\u003c\/a\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e, is a food not to be overlooked for its\u003c\/span\u003e \u003ca title=\"Fiber - nutrients\" href=\"https:\/\/smartfood.ieo.it\/nutrizione-e-salute\/nutrienti\/fibra-alimentare\/\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: windowtext; mso-fareast-language: IT; mso-bidi-font-weight: bold; text-decoration: none; text-underline: none;\"\u003efiber\u003c\/span\u003e\u003c\/a\u003e content \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e. However, the pearled version, that is, without the outer layer, contains less fiber but still provides about a quarter of the recommended fiber and maintains a good beta-glucan content. Finally, barley is a source of\u003c\/span\u003e \u003ca title=\"Vitamins\" href=\"https:\/\/smartfood.ieo.it\/nutrizione-e-salute\/nutrienti\/vitamine\/\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: windowtext; mso-fareast-language: IT; text-decoration: none; text-underline: none;\"\u003evitamins\u003c\/span\u003e\u003c\/a\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e, primarily B vitamins, and\u003c\/span\u003e \u003ca title=\"Minerals\" href=\"https:\/\/smartfood.ieo.it\/nutrizione-e-salute\/nutrienti\/minerali\/\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; color: windowtext; mso-fareast-language: IT; text-decoration: none; text-underline: none;\"\u003eminerals\u003c\/span\u003e\u003c\/a\u003e \u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eCultivated barley derives from the wild barley Hordeum spontaneum, to which it shares a close relationship. The species is therefore divided into two subspecies: H. vulgare subsp. spontaneum (wild) and H. vulgare subsp. vulgare (domesticated). Both are diploid (2n = 14 chromosomes); the main difference is the fragility of the wild ears, which allows the seeds to be dispersed by the wind.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e \u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eIts origins can be traced to the Near East, specifically to the area encompassing modern-day Israel, Jordan, Syria, and southern Anatolia. The bare-kernel varieties, which readily shed their husks when ripe, appear to originate in China.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eTetrastic varieties are characterized by ears consisting of six rows (lengthwise rows of kernels), four of which are arranged in two pairs, while six-stic varieties have six rows of kernels spaced equally apart on the ear. Distichous varieties have only two rows of kernels on the ear. Polystic barley generally has a higher number of kernels per ear and higher yields, while two-stic varieties have fewer kernels per ear, but they are larger. The kernel can be bare (the glumes are detached during threshing) or coated (the glumes are attached to the kernel).\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e \u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eBarley is an annual herbaceous plant that can reach a height of 60–120 cm at maturity, depending on the cultivar. Two-row varieties typically produce more tillers than several-row varieties.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eBarley has good drought resistance and can tolerate temperatures of 38°C if the ambient humidity is not too high. It can be grown at altitudes from sea level to mountains. It tolerates cold, although less so than other winter cereals such as wheat and rye.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e \u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eFor malt production, it's not advisable to follow barley with a legume, as the nitrogen enrichment caused by the latter would cause an excessive protein content in the grain. In polystack barley, excess nitrogen can promote lodging.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eFall sowing takes place in Northern Italy around mid-October, while in the South it is generally sown from the first ten days of November to the first ten days of December. Spring sowing should be done as soon as the weather conditions are right, to avoid the crop being at the ripening stage with excessively high temperatures. This would cause the development of small, stunted kernels.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Times New Roman','serif';\"\u003eIt is often advisable to increase the seed rate in spring sowings, as they are characterized by a lower degree of tillering, or in the case of no-till sowing. In autumn sowings, a greater seed rate and therefore a greater number of culms per square meter limits the crop's natural tillering; this phenomenon can be useful in two-row barley used for malting, in order to obtain uniform and larger kernels. Sowing is carried out by broadcasting or, more frequently, in rows 15–20 cm apart (12–15 cm for two-row barley, to reduce tillering), with a sowing depth of 30–40 mm.\u003c\/span\u003e\u003c\/p\u003e","brand":"AgriBio Shop","offers":[{"title":"Default Title","offer_id":43982252835011,"sku":"LAND-0574-MO-25KG","price":74.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/Orzo_decorticato.jpg?v=1772539117"},{"product_id":"farro-monococco-decorticato-bio-per-molitura","title":"100% Italian organic hulled einkorn wheat for milling","description":"\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif'; color: #0a0a0a; background: white;\"\u003eEinkorn wheat, also known as small spelt, was the first cereal to be cultivated and used by humans over 10,000 years ago.\u003c\/span\u003e \u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif'; color: #0a0a0a;\"\u003e\u003cspan style=\"background: white;\"\u003eIt is a typically Mediterranean species, also widely grown in Italy, and for thousands of years it formed the basis of the diet of agricultural populations.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003eEinkorn (Triticum monococcum), in German called Einkorn, is a plant of the Poaceae family.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif'; color: #0a0a0a; background: white;\"\u003eEinkorn wheat, through spontaneous crosses with other Triticum species, gave rise to most of the wheats known today (einkorn, durum wheat, common wheat, and others). This is why we can undoubtedly call it \"the father of all wheats.\"\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif'; color: #0a0a0a; background: white;\"\u003eFrom a nutritional point of view, einkorn is particularly rich in antioxidants.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003eTriticum einkorn is a diploid (2n = 14 chromosomes) species of podded wheat. It is a low-yielding, \"dressed\" wheat, suited to poor, arid soils.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003eEinkorn wheat is an excellent candidate for the production of highly nutritional foods. It's very hardy and adapts well to low-impact cultivation techniques. Its excellent natural resistance to disease and stress, the need for low levels of fertilization, and its remarkable adaptability to diverse growing environments also make it a particularly suitable cereal for organic farming.\u003c\/span\u003e\u003c\/p\u003e","brand":"AgriBio Shop","offers":[{"title":"5 kg","offer_id":57275276394877,"sku":"BIOL-8102-5KG","price":30.0,"currency_code":"EUR","in_stock":true},{"title":"10 kg","offer_id":57275276427645,"sku":"BIOL-8102-10KG","price":60.0,"currency_code":"EUR","in_stock":true},{"title":"25 kg","offer_id":57275276460413,"sku":"BIOL-8102-25KG","price":97.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/farro-monococco.jpg?v=1727881681"},{"product_id":"mais-pignoletto-per-molitura-provenienza-100-italiana","title":"PIGNOLETTO CORN","description":"\u003cp\u003eQUANTITY PER HECTARE: 20 kg\u003c\/p\u003e\n\u003cp\u003e certified organic\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp class=\"widgettitle\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cspan style=\"color: #d0121a;\"\u003e\u003cstrong\u003eIMPORTANT!!!\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cspan color=\"#d0121a\" style=\"color: #d0121a;\"\u003e\u003cb\u003eIN THE CASE OF ORGANIC AGRICULTURAL COMPANIES, BEFORE PROCEEDING WITH THE PURCHASE IT IS NECESSARY TO CALL THE NUMBER 0173 70407 TO DEFINE THE DETAILS OF THE ORDER\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Agribio Shop","offers":[{"title":"1kg","offer_id":55402926834045,"sku":"MP-PER FARINA","price":5.0,"currency_code":"EUR","in_stock":true},{"title":"5 kg","offer_id":55402926866813,"sku":"MP-PER FARINA","price":20.0,"currency_code":"EUR","in_stock":false},{"title":"10kg","offer_id":55402926899581,"sku":"MP-PER FARINA","price":40.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/products\/MAIS_PIGNOLETTO.jpg?v=1736514000"},{"product_id":"miglio-da-seme-per-uso-alimentare-da-agricoltura-biologica-ccertificato-crea-varieta-unikum","title":"100% Italian organic hulled einkorn wheat for milling","description":"\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif'; color: #0a0a0a; background: white;\"\u003eEinkorn wheat, also known as small spelt, was the first cereal to be cultivated and used by humans over 10,000 years ago.\u003c\/span\u003e \u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif'; color: #0a0a0a;\"\u003e\u003cspan style=\"background: white;\"\u003eIt is a typically Mediterranean species, also widely grown in Italy, and for thousands of years it formed the basis of the diet of agricultural populations.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';\"\u003eEinkorn (Triticum monococcum), in German called Einkorn, is a plant of the Poaceae family.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e \u003cspan style=\"font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif'; color: #0a0a0a; background: white;\"\u003eEinkorn wheat, through spontaneous crosses with other Triticum species, gave rise to most of the wheats known today (einkorn, durum wheat, common wheat, and others). 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It is very hardy and adapts well to low-impact cultivation techniques. Its excellent natural resistance to disease and stress, the need for low levels of fertilization, and its remarkable adaptability to diverse growing environments also make it a particularly suitable cereal for organic farming.\u003c\/span\u003e\u003c\/p\u003e","brand":"AgriBio Shop","offers":[{"title":"Default Title","offer_id":57719617257853,"sku":"ARCO-8120-25KG","price":175.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/5274\/0803\/files\/MIGLIO_55ccc02b-5588-4b9c-8e8d-0d4ff7d3dc3e.jpg?v=1768910059"},{"product_id":"mais-pignoletto-nero-non-trattato-seme-selezionato-provenienza-100-italiana","title":"PIGNOLETTO CORN","description":"\u003cp\u003eQUANTITY PER HECTARE: 20 kg\u003c\/p\u003e\n\u003cp\u003e certified organic\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp class=\"widgettitle\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cspan style=\"color: 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