Spelt
PAT (Produce Agriculture Traditional)
Spelt is the founder of the cereals. There are three types of Spelt: Spelt Maggiore (Triticum Spelt) Minor Spelt (Triticum monococcum) and (Triticum Dicoccum) considered the Farro itself. Cultivated since ancient times has been widely used as a staple food until the discovery of wheat. Rustic cereal crops of poor soils and mountain has low fat content but rich in fiber and minerals. It is produced in the form of flour, beans, whole or shredded. Is eaten in the form of soup alone or together with other cereals, legumes or potatoes or mushrooms. The flour can be used for good or for Wrapping polenta biscuits. The beans are excellent boiled and served whole. The pearl barley is an excellent substitute for rice.