Farro, the common name used for the species of the genus Triticum, is the oldest type of cultivated wheat, used by man as nourishment since the Neolithic period. A characteristic of Farro is that the grain, after threshing, remains covered by glumeal envelopes; therefore we must detach them before food use. & nbsp;
On our land in Italy and Romania we grow the variety known as Spelta, which derives from a cross between dicoccum farro and Aegilops triuncialis, a wild gramineae.
Organic faro is a crop that in recent years has seen enormous growth in interest due to its lower gluten content compared to traditional grains and due to the fact that it is one of the least caloric wheats. It is also high digestible and contains a high content of vitamins and minerals.
Protein cakes: the protein base of every animal feed.
The new pelleted products
We cultivate and commercialize organic flours safe for zootechnics.
Extrusion is what differentiates our soy.