Organic Whole Spelt Flour

Between the castles of Canossa and Rossena in Reggio Emilia, lies the Matildic village of Riverzana, a small nucleus located on a hillock below the slopes of Canossa in view of the valley of the Ferrari and Vico rivers. Born to recover landslide land, gradually passion and challenge took over and from simple rotations of soft wheat and field beans the fields were extended and production was diversified with dicocco spelt, durum wheat, ancient grains, chickpeas and lentils. Good and healthy, thanks to their high fibre and nutrient content. It seems that lentils were the first legumes cultivated by man. Reliable sources date the first harvests back to the Sumerian civilisation and then to the Egyptians. Doing the math, more than five thousand years ago: an indissoluble history that links the legume with mankind. Spelt flour is very similar to wheat flour, both in composition and taste, although it is more digestible and satiating and has a more intense flavour. These characteristics are due to the presence of a lot of fibre and the right amount of carbohydrates, proteins, minerals and B vitamins.