Farro della Garfagnana PGI

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The most ancient cereal to be passed on to our own contemporary days was already cultivated in the 7th millennium B.C in Mesopotamia, Syria, Egypt and in Palestine. The Garfagnana area is probably the only area in Tuscany where the cultivation of spelt has never had any interruptions, even when in other areas of production this cereal started to disappear, at the end of the last century.

How it is consumed

The Farro della Garfagnana has been rediscovered due to its excellent dietetic properties and because its fibres are beneficiary for the digestive apparatus. This cereal is very rich in amid and therefore an ingredient in salted cakes, but in the kitchen it can be used in soups and minestrone: together with beans and other vegetables it makes up a simple dish but with different tastes and aromas. Spelt grains can also be used in other ways to make bread, pasta, and biscuits.

How it is conserved

Spelt must be kept in glass recipients and in a dry place so as not to lose its original properties, or airtight.

How it is produced

The Farro della Garfagnana is produced using natural methods, without using chemical additives. Sowing takes place in Autumn, respecting the traditional rotations on the land which previously is prepared for the sowing, using “covered” seeds; harvesting takes place in the summer, using normal harvest-threshers. Before using them the spelt grains must be milled.

Product report