The Garfagnana spelled joined the official list of typical Italian products with the certification PGI (protected geographical indication) that was released July 2, 1996.
Being a product of PGI certification requires that at least one phase of the production process should be made in the Tuscany region.
Spelt can be considered the progenitor of cereals. From the nutritional point of view is very similar to wheat. It is rich in nutrients, which are preserved intact if it is consumed in whole grains. Has a low percentage of fat and a high content of mineral salts, copper, potassium, calcium, iron, phosphorus, magnesium, manganese, as well as vitamins A, B, C, E, and insoluble fibers that promote regular bowel work .
The grain of this cereal is “dress” that is covered by the glumes, the husk and the pericarp that, after threshing, must be eliminated through various stages that make up the so-called glazing.
In Italy there are three species of pearl barley: small, the common and the big one.
In Garfagnana you can find three varieties of the common, which differ in the shape of the ear.
In Garfagnana farro is grown always in small plots. It is the basis of some of the main traditional dishes (mainly soups or pies).
In 1996, through the mountain community of Garfagnana, is awarded the European Protected Geographical Indication (PGI) which establishes the final recovery of this cereal. Is drawn up the specification which provides for the cultivation of Spelt Garfagnana area of ​​the municipalities that make up the mountain community of Garfagnana, at an altitude of between 300 and 1000 meters above sea level, according to organic farming methods.


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