Italian
In the past, spelt represented an essential ingredient for the Mediterranean, Eastern and North African diet, but especially it was something really used for poor cooking. It is in fact the cereal most anciently cultivated: it was one of the basic foods of Ancient Rome, where one even married exchanging a spelt focaccia, which symbolized the future life in common of the couple.
Spelt is often considered a subspecies of common wheat, in fact it looks similar to wheat. However, the spelt shell is harder than the wheat one! A special feature that helps to protect the nutrients inside it and allows you to resist attacks from pollutants such as pesticides and even insect invasions.
A history and special organoleptic properties that Il Granaio delle Idee has carefully studied to produce the organic blend for bakery Nucleo® Farro Reale Bio.
The 4 types of spelt blended harmoniously into this product allow the best enhancement of the characteristics of this cereal: spelt flour, triticum monococcum flour, spelt flakes and spelt sourdough. Four kinds of spelt, totally certified Organic, that give the finished products softness, crispness and fragrance. Four elements that give life to a fine mixture, which also allows the production of a bread with a scented and very crumbly crust, while keeping low the content of sugar and fat.