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Protected Indication of Geography is the marque of quality of the Garfagnana farro

Protected Indication of Geography is the marque of quality of the Garfagnana farro

The farro of the Garfagnana (spelt – a species of grain) distinguished by the European Union since 1996 by the IGP (Indicazione Geografica Protetta) satisfies particular requirements linked to the area of production which make it easily distinguishable from farro produced in other zones.

This cereal, which has been cultivated for thousands of years in the Mediterranean basin, is the earliest example of all the grains which we recognise today, including soft and hard grains, two foodstuffs which, when they made their appearance on the agricultural scene “threw into crisis” the production of farro, except in the Garfagnana, an area naturally suitable for its cultivation.

The sowing happens in the autumn in pre-prepared ground with the use of the dressed seed, a derivative of the local population of Triticum dicoccum (spelt).

Following the traditional practices of the Garfagnana, the farro production occurs without the use of chemical fertilizers, fungicides or herbicides – given the high rusticity of the plant, the cereal is thus an organic product.

The harvest, on the other hand, occurs in summer, via the normal combine harvesters used for other grains.

On threshing, the ears separate entirely from the stalk without letting the kernel come out of the glume, giving us the denomination “dressed grain”.

For every hectare of land a maximum production of 25 tonnes of dressed grain s allowed.

logo1Before use, the grain of farro must be polished, i.e. the glumeal covering and a part of the pericarp removed, an operation which in the past was carried out with special mills and grinders and which today can be done using more simple machinery.

The polishing process gives about 60-70% of the original product depending on the method used and the production process.

The farro of the Garfagnana, endowed with excellent dietetic properties, has a very beneficial effect on digestion.

Being, furthermore, a cereal very rich n starches means it is a foodstuff especially suitable for savoury tarts even f it is normally used in the kitchen as an ingredient in soups.

Excellent for cold salads, farro finds an deal companion in red wine.

The polished grain, finally, can be ground for other uses such as pasta, bread or biscuits.