The production of emmer wheat is more onerous compared to that of other cereals because of the low yield and the need to eliminate the protective casing of the seed after threshing.
We choose to process only whole emmer wheat semolina and not flour or other types of emmer wheat (einkorn wheat and spelt) because, being more suitable for making pasta, it enables us to obtain a higher quality, very fragrant, tasty, nutritious and healthy pasta.

Farro line

(Triticum Dicoccum)

Emmer wheat is a cereal with ancient origins that has been part of the Mediterranean diet for centuries.
Despite having been supplanted by other cereals that produce greater harvests in the last few decades, the cultivation and consumption of emmer wheat is gradually on the rise again.
From a farming perspective, emmer wheat can be cultivated naturally using organic techniques.
Compared with other crops, it adapts well to land short on nutrients, is resistant to the cold and parasites, and does not need pesticides or any particular chemical treatments

•Rich in beneficial properties.

•Low in fat, rich in mineral salts and vitamins.

•It has good protein content and a good concentration of fibre.

•More easily digestible than other cereals thanks to the lack of toughness of its gluten.