Farro IGP
Farro (spelt) is a grain that has been harvested for thousand of years in the Mediterranean basin. It is the originator of all kind of wheat known today and it has been the basic staple of Assyr, Egyptian and all ancient populations of Middle East and North Africa: Romans used to make with its flour a sort of corn meal, called puls. Farro is seeded during October November and is harvested at the end June and into July. It is suited for hilly areas, it can resist inclement weather and doesn’t require fertilizers.
In Italy it is grown on small lots specially in Garfagnana, where it is the base of many culinary recepies: farro soup, farro with beans, farro pie, farrotto.
The crop harvested in the higher Serchio Valley has been awarded by the European Union the Indicazione Geografica Protetta Farro della Garfagnana seal. There are about one hundred growers that can bear the seal. At Il Corniolo we grow Farro della Garfagnana IGP with organic farming that you can buy directly at the farm.