The spelt supply chain: the background of our short, controlled and 100% Italian supply chain

Spelt is an ancient cereal, progenitor of wheat, which grows on relatively poor soils, requires little care, withstands low temperatures well, and produces a rustic grain that, when expertly processed into flour, lends itself to countless uses.

Our organic spelt originates from the territory of Ferrara, where the microclimate of the Po Delta gives each grain a unique taste with extraordinary nutritional value. Soils are carefully chosen to obtain quality seeds. It is in late autumn-winter that sowing takes place and once ripening has taken place, harvesting takes place in summer/late summer.

Our spelt is Spelt (Triticum spelta) which is one of the oldest varieties.

How does the flour we use for our products come about? Let's start from the beginning...

Spelt is commonly called "dressed grain," because the grain, after threshing, remains coated by its husk and therefore requires husking before being used. But what is decortication? It is a procedure that takes place inside the mill to remove the cortical part of the grain, preserving its integrity and all its nutritional values.

But there is much more! Organic grain undergoes numerous checks (checking moisture, weight, protein intake, etc.) and a series of cleanings along the milling process, to avoid impurities.

Our spelt spelt flour is now ready for milling into cylinders. All in compliance with the procedures and stringent controls required by organic certification.

And that's how our spelt flour is born, arriving in our hands, then ending up in your favorite products!

Did you know that....?
. Spelt was considered sacred to the ancient inhabitants of Italy: the Latins, Umbrians and Sabines. Focaccia made of this cereal (the "spelta") was the ritual dish in Roman weddings.