Farro (Spelt) has been in use for thousands of years,
since the ancient days of Celts, Egyptians and Etruscans. Today, our
skillful pasta makers know how to truly make the best of it. While it
cooks, this pasta emits a distinct scent of fresh hazelnut and grilled
aubergine. It has a firm and slightly crunchy feel reminiscent of bread
crusts, a rich peanut butter flavor and a mild jujube aftertaste.
We use italian biologic Dicoccum Spelt.