THE TRITICUM DICOCCUM

We like to think that the nobility inherited from our ancestors has drawn its virtues thanks to the close relationship with this land, teacher and giver of beauty, fruits and flavors.

AN FASCINATING PROJECT

Triticum dicoccum

Farro, due to the richness of its nutritional properties, has become one of the pillars of the Mediterranean diet. The history of our multi-certified product begins with the brilliant intuition of redeveloping Triticum dicoccum, the oldest and most noble variety of farro, in compliance with the strict criteria of organic farming.

MILLING

The transformation of farro

The transformation of farro into flour takes place through the milling carried out with a stone mill which, thanks to its low processing temperature, keeps the germinal and nutritional substance of the seed unaltered. Our pasta, made exclusively with “Monterosso Select” farro flour, is dried for 3 days at a very low temperature (38/42 ° C) and produced with bronze dies. This process makes it sensorially healty and tasty.

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VISION

The uniqueness of our farro

The uniqueness of our seed is the result of a patient and rigorous work that has required over more than a decade of careful selection, carried out in collaboration with specialized agronomists. A passionate and tireless commitment that expresses and summous our vision: to support nature with dedication, respect and gratitude so to obtain and deserve the best from its generosity.

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