Pearled spelt

Spelt is an ancient grain, cultivated in almost all of Italy and Europe. In ancient times, spelt was the most cultivated cereal, to the point of being used by the Romans as a trading commodity. Spelt is a plant very resistant to diseases and pests, and it has many nutritional properties such as a high content of starch, proteins, and fibers. Lu Stazzu has been cultivating this grain for many years; the climate and geographical location make this spelt unique. Pearled spelt is used in cooking for making soups, cold dishes, and stews, and it is an excellent substitute for rice and pasta. Pearled means it has been stripped of its bran and germ. Before consuming, it is recommended to soak the spelt for 12 hours before cooking and using it. Pairings: Pearled spelt is easy to prepare; it should be soaked for about 12 hours before use. It is usually boiled and used as if it were rice. Excellent in summer as a cold dish with shrimp and zucchini or combined with other cereals in delicious soups. Storage: Keep the product in a dry and cool place, and once cooked, consume it in a short time. Processing: Spelt is cultivated and sown in autumn on plowed land and then harvested in summer. Spelt is called pearled because it is stripped of its bran and germ with special machines, making it fibrous and light. Before being brought to the cooperative, the spelt is dried. Lu Stazzu cultivates spelt on the Sibillini Mountains at over 1000 meters in altitude, which makes this cereal flavorful and especially rich in proteins and minerals.