In recent years, our company started to produce FARRO BIOLOGICO, varieties of Triticum dicoccum, and sells the product only in the context of "Filiera corta".
This is done either directly in the company, both in the outlets to which it adheres. These outlets are related to projects of the Regione Toscana, which will enhance the local quality products.
 

PRODUCTS

We follow each stage of processing of our products, they are certified organic and guaranteed by our commitment to offer a high quality production.

Perlato di Farro:
suitable for vegetable soups or cold salads.

Pasta di Farro:
with its particular taste, it fits very well with vegetarian sauces
or oil and cheese.

Perlato di Farro:
alone or mixed with white flour, is suitable for cakes and biscuits,
or bakery.

Depliant

 

THE FARRO
This ancient grain, whose cultivation in the Near East dates back 10 thousand years ago, has been rediscovered thanks to its specific characteristics:

- From the agronomic point of view, the lack of need for fertilizers and the ability to adapt to many different cultural environments, make it extremely interesting in the context of organic farming.

- From the nutritional point of view, the remarkable nutritional properties of the product frosted, flour with anti - allergic and versatility of use, make it suitable for both confectionery and bakery products, both for the pasta.

Today, its cultivation is limited, but with a strong push to use, from North America to Europe, more and more likely to spread the cultivation and consumption.

Farro is a product of high protein, vitamins and monounsaturated fat, has interesting properties that can not affect food intolerances such as celiac disease.