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Food and Wine

Farro della Garfagnana IGP

Traditional product of Garfagnana

Spelt, an ancient corn cultivation suitable for organic growing; the Garfagnana area produces a variety own which over the centuries has adapted to the climatic peculiarities of the place.

Today the area of Garfagnana represents in Italy the production area par excellence of this cereal that has many organoleptic properties; spelt, in fact, is more most other cereals, protein rich in fiber and low in calories. His thick whitish streaks with bean does not require soaking and it cooks quickly, these are the characteristics that distinguish the farro della Garfagnana from other varieties produced in the rest of Italy.

Production regulations provides that cultivation and conservation are carried out without the use of synthetic chemicals. The tasty corn is mainly used for preparing soups Tuscan country tradition, while the flour is used in making pasta, bread and other baked goods.

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