Spelt dicocco

Triticum dicoccum

Spelt is a relative of wheat, first raised in Ancient Egypt, and subsequently grown and eaten by the Romans. After wheat was imported from the Americas by European countries the popularity of spelt suffered. More recently, it has regained much of its standing because the properties of its starch make it easier for us to digest. Spelt is also hardier and less susceptible to disease than wheat and more resistant to weeds. The many acres of spelt at Borgo Pignano are the latest chapter of a millennial long practise in Tuscany. We use our spelt in soups, pastas, and bread, biscuits and cake.