This business cultivates farro delle Marche, an emmer wheat and one of the oldest types of spelt. On the 500-hectare estate every stage, from sowing to harvesting and processing is subject to strict controls. Its stoneground flours preserve optimum nutritional properties thanks to the grinding temperature. It also produces different types of long and short pasta, as well as cracked and pearl emmer, perfect for soups and broths.

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