The most ancient cereal to be passed on to our own contemporary days was already cultivated in the 7th millennium B.C in Mesopotamia, Syria, Egypt and in Palestine. The Garfagnana area is probably the only area in Tuscany where the cultivation of spelt has never had any interruptions, even when in other areas of production this cereal started to disappear, at the end of the last century.
The Farro della Garfagnana has been rediscovered due to its excellent dietetic properties and because its fibres are beneficiary for the digestive apparatus. This cereal is very rich in amid and therefore an ingredient in salted cakes, but in the kitchen it can be used in soups and minestrone: together with beans and other vegetables it makes up a simple dish but with different tastes and aromas. Spelt grains can also be used in other ways to make bread, pasta, and biscuits.
To guarantee the authenticity of this product, every package displays the wording "Farro della Garfagnana" followed by the Igp abbreviation, possibly accompanied by the European Community identification logo.