Spelt
Spelt is the forerunner of cereals. There are three types of farro: Farro Major (Triticum spelta) Minor Spelt (Triticum monococcum) and (Triticum Dicoccum) considered the proper Farro.
Cultivated since ancient times has been widely used as a staple food until the discovery of wheat. Cereal rustic farming of poor land and mountain has little fat but rich in fiber and minerals. It produces in the form of flour, beans, whole or crushed. He relishes in the form of soup by itself or together with other cereals, legumes, or potatoes or mushrooms. The flour can be used for good or for Wrapping polenta biscuits. The whole BEANS are excellent boiled and seasoned. The pearl barley is an excellent substitute for rice.