Garfagnana Spelt I.G.P. - Del Colle

Garfagnana Spelt I.G.P. is a superior-quality grain cultivated in the highlands of Garfagnana, an area of Tuscany renowned for its agricultural excellence. This organic spelt belongs to the Triticum Dicoccum variety, known for its larger grain and exceptional cooking firmness, ensuring grains that remain separate and dry.

features and properties:

• Cultivation altitude: It grows at an altitude of 800 metres, a condition that promotes rapid growth and slow ripening, enriching the grain with nutrients.
• Sustainable agriculture: Cultivated without chemical fertilisers, using only organic fertilisers, while respecting the environment and consumer health.
• Guaranteed freshness: Processed in small quantities to meet market demand, always ensuring a fresh, high-quality product.
• Protected designation: Certified I.G.P., the spelt is selected, processed and packaged exclusively in its place of origin to guarantee authenticity and traceability.

how to use it in cooking: Garfagnana Spelt I.G.P. is extremely versatile and can be used in a variety of dishes:

• Soups and broths: Traditionally used for hearty soups and broths, such as classic Tuscan spelt soup.
• Savoury pies: Perfect for preparing savoury pies, thanks to its texture and distinctive flavour.
• Pasta and baked goods: It can be used on its own or blended with other grains to prepare pasta or baked goods such as biscuits, bread and more.
• Salads and farrotti: Ideal for cold salads and farrotti (spelt risottos), where its unique flavour pairs well with pulses and vegetables.

preparation tips:

• Cooking: No soaking required. Cook for approximately 30 minutes to achieve the desired consistency.

Discover the authentic flavour and unique properties of Garfagnana Spelt I.G.P., a treasure of Italian culinary tradition that brings the genuine flavours of Tuscany to your table.

Gourmet recipes

Two recipes to make the most of a special spelt, with no soaking required and approximately 30 minutes of cooking time. Ingredients with links can be found at Green Block Market.

1. Saffron farrotto with walnuts and rosemary (gourmet, 45 min, serves 4)

Ingredients: 300 g spelt, 1 generous pinch of saffron threads, 40 g of shelled walnuts, rosemary, sliced onion, BIO extra virgin olive oil, black pepper, 1 l hot vegetable stock, white wine, butter and grated cheese for finishing, fine sea salt.

1. Infuse the saffron threads in a ladleful of hot stock.
2. Rehydrate the onion in a little lukewarm water, drain it and sauté it in oil with the rosemary.
3. Toast the spelt for 2 minutes, deglaze with the white wine and allow it to evaporate.
4. Cook for approximately 30 minutes, adding the hot stock a little at a time; halfway through cooking, add the saffron infusion.
5. Toast the walnuts in a dry pan for 3 minutes and chop them.
6. Turn off the heat, finish with the butter and cheese, adjust the seasoning with fine salt and complete with the walnuts and pepper.

2. Tuscan spelt soup with borlotti beans and sage (gourmet, 50 min, serves 4)

Ingredients: 250 g spelt, 1 jar of BIO borlotti beans in brine, 200 g of BIO peeled tomatoes, sliced onion, rosemary, sage, BIO extra virgin olive oil, black pepper, 1.2 l hot vegetable stock, fine sea salt.

1. Rehydrate the onion in a little lukewarm water, drain it and sauté it in oil with the rosemary and sage for 3 minutes.
2. Add the crushed peeled tomatoes and cook for 10 minutes.
3. Add the drained borlotti beans, spelt and hot stock.
4. Cook for approximately 30 minutes over low heat, seasoning with the fine salt.
5. Blend a ladleful of soup and return it to the pot to make the soup creamy.
6. Serve with raw olive oil and pepper.

€10.00/Kg

origin: Italy (Tuscany, LU)

exp.: 08/27

technical sheet