THE SPELT

The ancient grain spelt is the father of our durum wheat, first used by ancient Etruscans, then by the Romans. It contains many fibers, protein, vitamins A, B, C and for this reason it is excellent in energy-restricted diets, such as single plate and it’s very healthy and genuine for all of us.

FARMER’S ADVICES

Half-pearled spelt should not be wet before being cooked and baked in 15 minutes (for a hard taste) up to 25 minutes (for a smoother taste).
When consumed in soups, it is added directly into the soup, counting the 15-20-minute cooking.
When eaten alone (as if it were rice), should be placed directly on the fire in cold water, which covers it around two fingers, because it should not be drained. The flame must remain polite and cooking time is beginning to calculate when they will raise the boiling.
The recommended doses ranging from 40 - 50 grams per person for soups, up to 70 - 80 grams per person for salads.

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