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Foods made from spelt wheat come out much more delicious than from ordinary flour. In Italy spelt wheat is called farro, though there are some who argue that the real farro is a higher quality product to be differed from spelt wheat. But even if they belong to different kinds, their tastes are very similar.

The Italians make soups from whole farro grains; they are added to salads, and farro flour goes to making bread and pasta.

Spelt and farro are ancient kinds of wheat, they contain much protein high in 18 indispensable amino acids. Foods made from these grains are very salubrious due to a high content of plant fiber.

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