Spelt is a rustic crop grown in marginal areas, hills and mountains. Resistant to drought and hostile conditions. Although cultivated it remains similar to wild types, as it does not loose part of its husk (glumes and glumellas) even after normal threshing. This special feature makes it longer-lasting, highly resistant to predators and other environmental hazards. Furthermore, its rustic nature avoids the use of chemical substances, so that organic natural cultivation can be used.

processing
After harvesting (spelt is an autumn-winter cereal that is sown in September-October and harvested in July-August in our areas), this product is collected and stored inside two silos, with a capacity of about 300 m3/each. It is then processed inside our production unit. Since spelt is a “hulled” cereal, keeping its seed, covered in glumes and glumellas, at the end of threshing, it is necessary to remove this husk during various processing stages. Firstly, the spelt stored in the silos is sent to the processing areas, where the kernel, still with its hull, enters the production cycle. Then a series of stages follows that includes sifting (removing any impurities), hulling (removing the husk), pearling (removing part of the film wrapped around the kernel). The latter operation enables reduced cooking time, WITHOUT SOAKING, and, finally, the packing stage.