FARRO SPELT DRESSED AS SEED 100% Italian origin

Dettagli

The generic term spelt refers to three types of dressed grains:

–         Triticum monococcum, einkorn or small spelled;
–          Triticum dicoccum, spelled or medium spelled;
–         Triticum aestivum, spelt or large emmer;

Spelt is also called granfarro (Triticum spelta), a species of the Triticum (wheat) genus and "ancestor" of soft wheat; It 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.

Of 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. It 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.

It should also be said that the gluten content in spelt it is lower than that of soft wheat.

Spelt is a grain that lends itself to many preparations, and its grains can be eaten in soups, made into 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 husks .