• spelt

      Spelt

      Even the spelt is a very ancient cereal, caracterized by a very hard external pod, which makes it resistent to the attack of pesticides and parasits. This cereal has its origins in south- western Asia and is still present in the Italian gastronomic tradition, especially in Tuscany, Emilia- Romagna, Liguria and Umbria. Some recipes with spelt are the bea soup, biscuits, vegetable soup, salads or calamary.



      During the Middle Ages the spelt was progressively abandoned in favour of rice and wheat, since its crop was very difficult as the grains often fell down. A spelt variety which received the IGP is from Garfagnana. Spelt is rich in potassium, sodium, phosphor, calcium, vitamins E,B,C and proteins. It also belonged to the alimentation of the ancient Romans, and was often offered to the gods during several sacrificial offerings, moreover it was used as the salary for the soldiers. The spelt was recently rediscovered as a substitute of the common wheat, especially for people who suffer from celiac disease. Among the cereals, spelt is that which has less calories, furthermore it has an elevated level of satiation. Therefor it’s excellent for a diet. It’s also known for its remineralizing, antianemic, emollient, antioxidant, laxative, anallergic qualities. It’s a precious support against bowel cancer, hemorroids, diabetes, obstipation, too much cholesterole. This cereal contains glutin, therefor not recommended in case of celiac disease. There exists a spelt flour proper for the preparation of bread, with a light taste of nuts. Moreover this cereal is the base of a very popular beer in Germany.