Supplanted over the years by more profitable cereals, spelt is today being reassessed for its nutritional properties, its flavour and its therapeutic virtues.

In Italy there are three varieties: Triticum monococcum, small spelt; Triticum dicoccum, emmer wheat; and Triticum spelta, the large variety most similar to wheat. It is available commercially as hulled grains (the most wholegrain form, which requires soaking) or pearled grains (lower in fibre, they cook more quickly). The flour, from which pasta, biscuits, bread and rusks are made, is very dark because it retains a large quantity of fibre: during processing, the seed separates with difficulty from its husk, which adheres very closely.

The properties of spelt

A hardy and robust plant, spelt grows mainly in Umbria and Tuscany. The variety cultivated in the Garfagnana has been awarded the European Union's PGI quality mark. Spelt is well suited to organic farming: it grows well in poor soils, is resistant to cold, water scarcity and weeds, and has no need for chemical fertilisers or pesticides. Indeed, excessively fertile soils cause it to grow too tall, to the detriment of quality.

Spelt is rich in proteins, mineral salts, vitamins A, B, C and E, and fibre that is beneficial to the intestine. Recommended for preventing osteoporosis and anaemia, it has recently been reassessed by some naturopathic doctors for its ability to protect and treat the eyes of diabetic patients.

Spelt in the kitchen

Versatile in the kitchen, spelt is traditionally used to prepare delicious soups with vegetables and pulses, or summer salads. Its flour (mixed with wheat flour) produces an excellent bread that is rich in fibre and has a flavour closer to that of white bread than wholegrain wheat bread alone. The best spelt to use in cooking is hulled spelt: it cooks in 50 minutes (more quickly than oats, kamut or rye). Spelt is very low in calories and, paired with pulses and vegetables, makes a perfect all-in-one meal.

Spelt salad with cavolo nero, goat's cheese and walnuts

A simple and quick way to prepare, during the winter months, a spelt salad with cavolo nero and make it extra tasty with goat's cheese and walnuts

Spelt flour savoury tart filled with Swiss chard

Inspired by the traditional recipe of erbazzone reggiano, a savoury tart made with spelt flour and filled with Swiss chard.

Spelt salad

Spelt salad is a very simple spring dish to prepare. Broad beans, peas and spring onion give this salad a particular lightness.

Spelt and cherry salad

Spelt and cherry salad: a very distinctive vegetarian recipe. The cherries can be replaced with other seasonal fruit.

Spelt soup

Asparagus and wholegrain spelt soup