Capannina Spelt


Farro della Garfagnana is a cereal that in 1996 obtained the recognition of the Protected Geographical Indication (PGI). Spelled is one of the oldest types of cereals that have come down to us. It was already cultivated since 7,000 BC. Widely used since Roman times who also used it as a farinata with the addition of cabbage, legumes, bay leaf and garlic, over time it had almost disappeared but today it has regained great vigor.

In Garfagnana, spelled has never stopped growing even if since the 1950s, with the sudden change in eating habits, production had significantly reduced. Today spelled is back “all the rage” thanks to the greater attention paid to healthier foods.

Spelled from Garfagnana is of the Triticum dicoccum Schubler variety, also known as “dressed wheat”. The rusticity of the plant means that its traditional cultivation does not require the use of chemical fertilizers, pesticides and herbicides, so farro della Garfagnana is naturally organic.

The soil of the Garfagnana, between 300 and 1000 meters, offers the plant all the nutritional elements it needs. Sown in autumn, spelled is threshed in summer and the maximum production allowed is 25 quintals of spelled per hectare. After harvesting, the spelled is polished.

Every 100 grams of spelled provide 395 Kcal. Contains 67% carbohydrates, 15% protein, 2.5% lipids, almost 7% fiber but does not contain cholesterol. The contribution of minerals, especially phosphorus and potassium, but also selenium, calcium, sodium, iron is interesting.

A good spelled can be recognized in cooking which leaves a clean grain and a pleasantly more “al dente” heart.

Being a typical product of Tuscany, spelled has over time consolidated recipes combined with other typical products of the region. King in soups and broths, spelled is also good for cold salads, as a filling for baked vegetables, for savory pies.

“Spelled soup from Garfagnana with local octopus” is the famous spelled from Capannina, that is to say the happiest of encounters between authenticity and taste.



Farro from Garfagnana.

It does not require soaking before being cooked.

Keep in a cool and dry place.

Produced and packaged by Bravi Andrea e C. s.a.s., Sillicano, Camporgiano, Lucca.

Weight N/A

0,5 kg, 1 kg

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