Spelt

This cereal appears to be the first one regularly adapted by mankind for nourishment.

There is historical evidence that this cereal was already known and appreciated by the Egyptians, the Etrurians and the Romans, who used to grind it to get flour and used it to prepare soups, meals and bread.

The rediscovery in this period of the cereal (triticum dicoccon) is tied to its perfect integration in a well-balanced and healthy diet, but also depends on its genuine nature and its special characteristics, as it can be served with either strong flavoured food or rustic dishes.

In Abruzzo, the area where spelt is cultivated(150 hectares) is actually the internal hilly area and the mountains surrounding Chieti, L'Aquila and Teramo. Its cultivation is closely connected to the local population's traditional cuisine. It is used for the preparation of soups, "polenta", pasta and bread. Since ancient times, men have attributed "beneficial powers” to spelt which are confirmed by modern science.

Its high fibre content is very important to a healthy and well-balanced diet. The starch in its particular structure is digested much more slowly, and so is appropriate for hyperglicemy diseases.
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