Organic Premium Quality Whole Spelt - Del Colle

Organic wholegrain spelt is an ancient, rustic and wholesome grain, rediscovered for its full flavour and natural goodness. Grown using certified organic methods, it retains every part of the grain, offering a flavourful, wholesome foundation for a healthy, balanced diet.

features and properties: Whole, intact grains, naturally rich in fibre, plant-based protein, B-group vitamins, iron, magnesium and antioxidants. Wholegrain spelt is distinguished by its firm texture after cooking and robust flavour, with subtle notes of hazelnut. Gentle processing and organic certification ensure a pure, nutritious product free from chemical residues and GMOs.

how to use: After soaking for 6-8 hours, cook in water or stock for about 45-50 minutes. Ideal for soups, salads, side dishes, one-pot meals, baked dishes or fillings. Also excellent as an alternative to pasta or rice, in both hot and cold dishes.

in the kitchen: Organic wholegrain spelt is versatile and flavourful in the kitchen. It pairs easily with vegetables, legumes, spices, herbs and cheeses, enriching every dish with its rustic texture and natural flavour. An authentic, wholesome ingredient, perfect for anyone looking for a balance between tradition and health.

Winter recipes

Four ideas for the cold season, from the simplest to the most elaborate. Remember to soak the spelt the night before. You can find the linked ingredients at Green Block Market.

1. Rosemary, tomato and spelt soup (easy, 1 h + soaking, serves 4)

Ingredients: 250 g spelt, 1 jar of organic peeled tomatoes, sliced onion, rosemary, organic extra virgin olive oil, black pepper, 1.2 l hot vegetable stock, fine sea salt.

1. Soak the spelt for 6-8 hours, then drain it.
2. Rehydrate the onion in a little warm water, drain it and sauté it in oil with the rosemary.
3. Add the crushed peeled tomatoes and cook for 10 minutes.
4. Add the spelt and hot stock and cook over low heat for 45-50 minutes, seasoning with fine salt.
5. Serve with a drizzle of oil and pepper.

2. Spelt with savoy cabbage and walnuts (easy, 1 hr + soaking, serves 4)

Ingredients: 250 g spelt, half a savoy cabbage, 50 g shelled walnuts, granulated garlic, organic extra virgin olive oil, black pepper, coarse sea salt for the cooking water, fine sea salt for the cabbage.

1. Soak the spelt for 6-8 hours, then cook it for 45-50 minutes in water with coarse salt; drain.
2. Cut the savoy cabbage into strips and sauté it in oil with the granulated garlic for 10 minutes, seasoning with fine salt.
3. Toast the walnuts in a dry pan for 3 minutes and roughly chop them.
4. Combine the spelt, savoy cabbage and walnuts, then finish with pepper and a drizzle of oil.

3. Fava bean and spelt purée with rosemary (intermediate, about 1 hr 30 min + soaking, serves 4)

Ingredients: 200 g spelt, 200 g shelled fava beans, sliced onion, rosemary, organic extra virgin olive oil, black pepper, coarse sea salt for cooking the spelt, fine sea salt for the purée.

1. Soak the spelt for 6-8 hours, then cook it for 45-50 minutes in water with coarse salt and drain.
2. Rinse the fava beans and cook them in water with the rehydrated onion and rosemary until they break down.
3. Blend two-thirds of the fava beans into a cream and leave the rest whole.
4. Season with fine salt, add the spelt and heat for 5 minutes.
5. Serve with a drizzle of raw olive oil and pepper.

4. Spelt bake with cannellini beans and peeled tomatoes (difficult, about 2 h + soaking, serves 6)

Ingredients: 300 g spelt, 150 g dried cannellini beans, 1 jar of organic peeled tomatoes, 200 g melting cheese, sliced onion, granulated garlic, oregano, breadcrumbs, organic extra virgin olive oil, coarse sea salt for cooking, fine sea salt for the sauce.

1. Soak the spelt for 6-8 hours and the cannellini beans overnight, then drain them.
2. Boil the cannellini beans in unsalted water until tender, then season with coarse salt at the end of cooking. Cook the spelt for 45-50 minutes in water with coarse salt, then drain.
3. Make the sauce: rehydrate the onion, sauté it in oil with granulated garlic, add the crushed peeled tomatoes and cook for 15 minutes with oregano and fine salt.
4. Mix the spelt, cannellini beans, sauce and half the diced cheese.
5. Pour into a greased, breadcrumb-dusted baking dish, cover with the remaining cheese and bake at 190 °C for 25-30 minutes.
6. Let rest for 10 minutes before serving.

€4.40/kg

origin: Italy (Tuscany)

best before: 09/28

technical sheet