For many people, Garfagnana is synonymous with spelt. Spelt is an ancestor of the wheat we use today. We have documents of its cultivation since 7000 BC in Syria, Mesopotamia and in many other areas of the Mediterranean basin. In Ancient Rome, spelt was part of the soldiers' food rations. Only with the advent of durum wheat, this noble and healthy cereal suffered a moment of crisis. But not in the Garfagnana!
In this valley, spelt has been grown for thousands of years and has therefore retained its original characteristics, making it unique and distinguishable from spelt produced in other areas.
Spelt is rich in fiber, light and digestible and suitable for all seasons. Try this hearty spelt and black cabbage soup.