PGI Garfagnana Spelt
An ancient grain excellent for hot soups, vegetable broths and more
On the hilly soils of the Garfagnana region, PGI Garfagnana Spelt benefits from the cold climate: it does not require pesticide treatments or fertilization, which is why it is essentially an organic product with no pollutants, and it is also of considerable importance to the local economy.
The origin of spelt - Triticum dicoccum - has been identified in some areas of Asia (Mesopotamia, Syria, Palestine) and in Egypt: it is the oldest cereal among all those that have come down to the present day. Due to the changing eating habits and the consequent abandonment of some foods considered “poor”, spelt began to disappear as early as the end of the last century, but in Garfagnana its production has never stopped.
Characteristics
The grain, with whitish streaks, has a floury texture and is known for its excellent dietary properties.
The grain, with whitish streaks, has a floury texture and is known for its excellent dietary properties.
Food and wine
Used in tasty and traditional Garfagnana recipes, spelt has entered fully into the gastronomy of Lucca and beyond. It is particularly suitable for making savory pies, but in kitchen it is mostly used as an ingredient in soups and broths.
Used in tasty and traditional Garfagnana recipes, spelt has entered fully into the gastronomy of Lucca and beyond. It is particularly suitable for making savory pies, but in kitchen it is mostly used as an ingredient in soups and broths.
