The name "Farro" (emmer or spelt) identifies the three sorts of wrapped grain (i.e.with bracts and bractlets):

  •  Triticum Monococcum,small kernels, already extinguished
  •  Triticum Dicoccum,medium size kernels or actual farro (forerunnerof haed wheat).
  •  Triticum Spelta, big farro(forerunner of soft wheat)

Farro belongs to the gramineae plant family, it is about 130 cm high and it is different from other varieties because of its large and compact awn ears.

It is a strong plant , easy to adapt to all types of soil , even poor, stony, dry and it survives very severe winters.

Its thick leaves eliminate succesfully all weeds and the plant is resistant to diseases.

Farro is considered a "minor cereal" :its cultivation was practically abandoned because of its low yield per hectare and it was eventually replaced by other more productive cereals. However  Farro is an important cereal because it is a naturally "biological" product and it rapresents therefore a guarantee for those consumers who are attentive of natural products.

It has a winter "habitus" (it is sown in fall) ; thanks to its wide adaptability ; it doesn't need any chemical amendments and it stands all types of climate. The threshing of emmer is made in July, before milling it needs to be destoned and then flayed by special machines to free it from bract and bractlet.

The flour is obtained by traditional stone mills at low temperature , to maintain the fluor's germinal nutritional substance.

The Monterosso pasta is made of 100%  Farro flour , it is dried at low temperature (38-42'C) for about three days and it is drawn by bronze dieplates: this process guarantees better quality and taste and a high gastronomic appeal.

Monterosso Company has revalued a cereal with ancient historical roots, Triticum Dicoccum , following the methods of organic and natural agriculture.

Farro is considered the most ancient cereal cultivated by man, archeological findings date it back to Syria, Egypt and Mesopotamia. In ancient Italy its cultivation went back to the pre-imperial times of Rome, as mentioned in the latin literature; in fact farro was the basic diet of ancient Romans .

Farro was largely used on the Roman table, particularly for the preparation of the Puls, a kind of “polenta” or of various soups made with farro crushed in rudimentary stone mortars, boiled in water or milk.

The Romans used farro also for sacred and propitiatory rites, as it was considered a symbol of power being protected by Ceres, the goddess of all corn. In fact during the ancient nuptial cerimonies there was the “conferratio” rite, where the betrothed exchanged farro pies and offered one to Joves (panis farreus), as a legal and patrimonial bond and to gain good luck.

Varius Flaccus says that the “Roman people had been eating only farro for about three hundred years”.

The Monterosso Farro and the roman civilization are bound by historical events: in fact the Farm grows farro in the Serragualdo plain, where the famous battle of Sentino took place in year 295 B.C., establishing the supremacy of Rome over the Etruscans.
Food is life. To choose healthy food is a way of life. It means to adopt a pattern of well balanced diet.

Preference should be given to a wholesome dish based on complex carbohydrates,with a higu nourishing value easy to digest.

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Monterosso in cooperation with Dr. Pompeo D’Ambrosio, doctor of FIDAL (Italian federation of light Athletics) has started a study to verify how a diet based on farro can bring positive effects in athletes and sportspeople.

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