Best European Spelt Types
Grown in the Tuscan province of Lucca, in the fertile plains along the Serchio River, Faro della Garfagnara refers to the local spelt varieties of Piccolo (Triticum Monococcum), Comune (Triticum Dicoccum) and Grande (Spelta Triticum).
Spelt is rich in nutrients which remain intact if it is consumed in whole grains. Considered the progenitor of all cereals, this ancient grain was a favorite dish of Romans who used it to feed their legions and is still today widely produced and prepared in various dishes, such as a winter favorite Zuppa di Faro con Funghi, a hearty spelt soup with porcini mushrooms.
Franconian spelt has been grown in the north-eastern part of the German region of Baden-Württemberg for more than 300 years, and it is still a staple ingredient in the regional cuisine. It is a traditional grain that is mostly used in different soups and stews, such as Grünkern soup and vegetarian croquettes.
Today, it is also served as a part of exquisite main courses like breaded cutlets, dumplings, and meat and vegetable casseroles (Eintopf). It is harvested unripe, thus preserving its naturally nutty aroma and typically strong, spicy, and aromatic flavor.
Grown in the mountainous Umbrian province of Perugia since the ancient times, Farro di Monteleone refers to the spelt varieties of Semiperlato, Integrale and Spezzato. Even though it was almost entirely replaced by wheat, the spelt of Monteleone di Spoleto is nowadays being rediscovered and much prized as one of the most versatile grains.
Rich in vitamins and minerals, spelt is used either in its natural form or as flour in a vast number of local dishes. To name one, Farro di Monteleone is an essential ingredient of Imbrecciata, a hearty Umbrian legume stew.
Petit Épeautre de Haute Provence is a small spelt cereal cultivated in the Haute Provence hills, between Vachéres and Banon in France. The cereal is unique, with many nutritional and taste qualities and a slightly crunchy texture.
The sowing takes place in summer and autumn and the grains make use of the May rains when they swell, and in hot and dry July they mature without developing any diseases. After the harvest, the grains are husked in a traditional, expert way. Small spelt from Haute Provence can be cooked in the same way as rice, with fine, sweet flavors developing in the mouth.
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