In a nutshell: This spelt flour, with a smaller amount of gluten than other conventional wheat flours, is recommended for anyone who finds it difficult to digest pasta or bread.
Stoneground and unsieved to keep all its nutritional and organoleptic properties, our sfarinato di farro (spelt flour) is suitable for all kinds of baking especially bread, biscuits and pasta. Perfect for coating vegetables, seafood and chicken for frying.
Spelt flour is one of the oldest flours, used since the Neolithic period and thought to be the first form of wheat cultivated by mankind. Despite its long history, spelt is one of the most expensive grains for two main reasons: a single ear only produces few grains, therefore making it not very productive. Furthermore, after threshing, the seed maintains a sort of adherent film, which does not contain nutritional properties and which must be eliminated before grinding, resulting in a further processing step.
Spelt flour is used and appreciated for its aromatic flavour and its nutritional properties: it contains gluten but in smaller quantities than 00 flour and wholemeal flour. Furthermore, the type of gluten present in spelt is considered less irritating. Compared to other types of wheat, spelt is one of the least caloric, widely used in diets also for its strong satiating power. One of the most important and particular characteristics, however, is the presence of methionine, an essential amino acid absent in almost all other cereals.
About Il Cilegio
Close to the famous Medieval walled town of Monteriggioni in Tuscany, with its imposing turrets and walls, lies the Azienda Agricola Il Cilegio. Owned by the Pattaro family, who have been farming 140 hectares of land since 1952. Today, almost half their land is given over to olive groves and vineyards where they produce excellent Chianti and olive oil. The rest of their fields are cultivated with wonderful beans and pulses, local grains and wheats, all stoneground in their mill and sold to appreciative bakers and chefs in nearby Siena and its surrounds. A farmhouse restaurant is always busy in the summer months with locals who come to eat the classic, rustic Tuscan dishes made with the farm’s produce and is well worth a visit if you’re ever in the area.