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.