The ancient grain spelt is the father of our durum wheat, first used by ancient Etruscans, then by the Romans. It contains many fibers, protein, vitamins A, B, C and for this reason it is excellent in energy-restricted diets, such as single plate and it’s very healthy and genuine for all of us.

Half-pearled spelt should not be wet before being cooked and baked in 15 minutes (for a hard taste) up to 25 minutes (for a smoother taste).
When consumed in soups, it is added directly into the soup, counting the 15-20-minute cooking.
When eaten alone (as if it were rice), should be placed directly on the fire in cold water, which covers it around two fingers, because it should not be drained. The flame must remain polite and cooking time is beginning to calculate when they will raise the boiling.
The recommended doses ranging from 40 - 50 grams per person for soups, up to 70 - 80 grams per person for salads.

Spelt salad

Boil until the spelt reaches the desired cooking. Turn off the flame and add a thread of oil. Finely cut tomatoes, celery, carrots .... (Vegetables as desired) and add more oil, hot pepper and salt. Far cool and consume less than 3 hours later, to flavor the compound.

Simple spelt

Boil the spelt according to the desired cooking in salted water. Then season with slivers of parmesan cheese, hot peppers, raw oil.

Spelt balls

Boil the spelt for 10/12 minutes. In a pan cook as usual zucchini or peppers, artichokes or carrots... with oil, garlic, hot pepper, salt. Once cooked, merge with spelt and mix well. Blend the mixture obtained (even with the immersion blender) and add grated Parmesan as desired. Far cool, then make balls and pass them in breadcrumbs. Allow to rest at least one hour. Add a little oil or creamy cheese and grill them for about 10 minutes

Spelt fantasia

For 4 people: 250 gr. spelt; 320 gr. tuna in oil, 2 or 3 large wurstel previously boiled, 2 jars of pickled vegetables, extra virgin olive oil "Priscum".
Preparation: boil the spelt following the instructions above, drain if necessary. In a saucepan mix the ingredients, having previously drained the pickles and tuna, add wurstel cut into rounds. At this point, add the boiled spelt, mix it with oil and allow to cool before you store in the refrigerator. It is recommended to consume the Fantasia Farro of at least one quarter of an hour after removed from the refrigerator.

Spelt in perfume woods

Ingredients for 4 people: 300gr. spelt, mushrooms, salt and olive oil "Priscum, garlic, rosemary
Preparation: boil the spelt and put it in a bowl. Besides, cook the mushrooms in a pan with oil, salt, garlic. Mix the mushrooms with spelt. Prepare a mix of oil, garlic, rosemary and add to the mix of spelt and mushrooms. Serve cold or lukewarm.

Mediteranean spelt

Per person: 60 gr. spelt, raw Pachino tomatoes, celery, chili, salt, olive oil, garlic , parsley
Preparation: boil the spelt and drain if necessary. Lay in a saucepan and add the tomatoes, celery, garlic, chilli peppers, parsley, oil and salt and mix everything. Consume cold.

Spelt cake

For four people: 120gr. spelt, a large zucchini, 100 gr. Emmenthal cheese, oil, salt, red pepper, garlic, grated bread.
Procedure: cut the zucchini into slices, then burn slightly in boiling salted water. In another pan boil the spelt, drain it, then add garlic, cheese, oil and hot pepper; whip the mixture still warm with the immersion blender. Take a round baking dish and grease the bottom with olive oil, adding breadcrumbs , lining the pan with zucchini, taking care that escape from the edge to be able to act as a hinge. Fill the pan with the whipped spelt, cover with the remaining zucchini scalded, close the edges and sprinkle the cake made with olive oil and grated bread. Cook in oven at 180 degrees for 20min.At the end of cooking, pull out of the oven and let cool, then invert on a serving dish and serve cold sliced or diced.

Spelt with shrimp

For four people: 320 gr. spelt, 1 kg. Shrimp, white wine, red pepper, olive oil "Priscum"; salt, parsley.
Procedure: boil the spelt for 15 minutes and leave it aside. In a large frying pan put the peeled shrimp, their heads, oil, chilli peppers, salt and cook on high flame. Fading out with half a glass of white wine and a shot of cognac, then skip the spelt in the sauce and mix well with the parsley. Serve warm or cold spraying with the sauce of two lemons.