Spaghetti al Farro
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| Three species of dressed wheat (or wheat that has glumes and glumellas) are normally indicated by the term spelt:
• triticum monococcum (small spelt which is now extinct),
• triticum dicoccum (medium spelt or real spelt) a forerunner of durum wheat
• triticum spelta (large spelt) a forerunner of common wheat.
Spelt is part of the Gramineae family, the plant measures approximately 130 centimetres in height and it differs from other varieties of wheat due to the form of the large and compact ear.
It is a robust plant that adapts to all kinds of land, be it poor, dry or stony and it can also endure harsh winters. Its leafy mass spontaneously repels infesting weeds and it is resistant to illnesses.
Spelt is considered to be a “minor cereal”, in fact, over time, its cultivation was abandoned due to its poor yield per hectare and it was replaced by other, more productive cereals. Yet spelt is a cereal that offers the consumer concrete guarantees, as it is a naturally organic plant.
Over the years the Monterosso Company worked with the Triticum Dicoccum variety, until it obtained the “MONTEROSSO SELECT” seed, which has a vegetal patent, the only one of its kind in the world. Thanks to its excellent adaptability, this seed, which has a winter habitus (because it is planted in autumn), does not require the use of chemical products, regardless of the climatic conditions.
Threshing is carried out in July. Before the milling operations the spelt must be cleared from stones and hulled using special high technology machinery in order to remove it from the glume and the glumella. The transformation of spelt into flour comes about by means of the milling operation, using a stone mill, which, thanks to its low working temperature, ensures that the germinal and nutritional substance of the flour remains unaltered.
Monterosso pasta, which is made from 100% spelt flour is dried at a low temperature (38-42 degrees) for approximately three days and then drawn using a bronze draw-plate: all of this determines a qualitative improvement in the pasta that reaches a high gastronomic level.
The Monterosso Company is certified by two separate Bodies: by an EC UNI EN ISO 9002 body that ensures the absolute quality of the company and by SUOLO E SALUTE, an Italian entity that verifies the organic cultivation and transformation of the product.
The Monterosso Company has structured itself throughout the years in order to ensure autonomous closed circuit working of its spelt, and the company has complete control over the entire working process, from planting to pasta making. The traceability of the product is at the basis of the Monterosso value, a value that the most scrupulous and well-informed consumer will recognise. |
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