Spelt, a precious cereal of ancient origin, resistant to diseases and parasitic infestations that allows its cultivation without using fertilizers and pesticides. Farro spelta is an ancestor of soft wheat and is stone milled. It has a high nutritional value in fact it is rich in proteins (about 14%), vitamins A, B, C, E, mineral salts, calcium, potassium, magnesium, phosphorus, polyunsaturated fatty acids, iron, manganese and indissoluble fibers that promote the regular work of the intestine. 
 
Suitable for short leavening bread with both sourdough and compressed yeast, soft cakes, tarts and biscuits. Also excellent for pizza