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Nutritious and tasty, spelt is a whole grain that has been around since recorded history began. One of the seven original grains cited in the Bible, farro was popular for hundreds of years until modern baking techniques left it behind. Americans are finding it again, however, and realizing that this versatile grain has many modern uses and a savory taste. Italians like to use it in breads of course, but also cakes, pizza and soups. Related to wheat but very different, spelt is friendly to the body, a great source of fiber and naturally contains high levels of nutrients, vitamins and protein.

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Recipes

 Farrotto con funghi misti (mixed mushroom)