Pearled Dicocco Farro

Ancient variety grown on the farm, hulled and pearled: without pesticides and additives, ready in 25 minutes

The grain that has nourished the Apennines for centuries, today ready as rice: rinse, cook, enjoy.

Verdetti Catia's Pearled Dicocco Farro

Verdetti Catia's Dicocco Pearled Farro brings to the table an ancient variety grown directly in the company's fields in the Pistoia Mountains, without pesticides or additives, produced naturally. The hulled and pearled grain is ready to cook without soaking: simply rinse and cook for 25 minutes to obtain a firm and pleasantly firm grain with a rustic, nutty flavor, used like rice—in soups, salads, farrotti, and meatballs. Rich in fiber, highly digestible, and low in gluten, it is the ancient grain in its most practical form: tradition adapted to today's times, without losing an ounce of its character.
 
 
 

The roots of this Pearled Farro are deep in tradition

If spelt flour speaks of ancient Rome, the whole grain speaks of monasteries and mountains: for centuries, spelt soup was the dish of lean days in the monastic communities of the Apennines, the soup that warmed refectories and farmhouses with little—a handful of grains, legumes, garden vegetables, and patience. While the plains converted to modern grains, it was precisely the mountain valleys, with their difficult terrain and faithful farmers, who guarded the spelt seeds from generation to generation. Pearling is the ultimate gift of this art: lightening the grain just enough to make it ready and gentle, without stripping it of its soul.
 
 
 

Choosing Dicocco Pearled Farro means taking care of yourself

Farro dicocco is a smart alternative to everyday rice and pasta: its abundant fiber nourishes the intestinal flora and provides a long, gentle feeling of satiety, while plant-based proteins, magnesium, phosphorus, zinc, and B vitamins complete the nutritional profile of a real grain. Its gluten, present in lower levels and in a more fragile form than modern grains, makes it highly digestible—though still unsuitable for celiacs. With a low glycemic index and remarkable satiating power, it is the daily ally of those who want to eat well without sacrificing flavor.
 
 
 

How to Best Use: Pearled Dicocco Farro

• FARROTTO WITH GOAT CHEESE — The risotto changes cereal: toast the spelt on a base of diced Fresh Organic Bacon browned, cook in broth like a risotto and stir off the heat with the Goat's Cylinder: creamy, rustic, unforgettable.
• SUMMER FARRO SALAD — The one-dish meal to prepare in advance: cold spelt with crispy slices of Organic Pepper Snack, cubes of Organic Fennel Roast, oil and basil: the longer it rests, the better it is. A fresh alternative, also easy to take to the beach, to school or to work: cold spelt seasoned with Organic Basil Pesto, Organic Datterino Tomato and cubes of Organic Mountain Parmigiano Reggiano DOP 24 months.
• SPELT MEATBALLS — The tastiest recycling there is: cooked spelt roughly blended with cheese and herbs, meatballs browned in a pan and served with a fresh tomato sauce. Goat's Yogurt: vegetarian, crunchy and irresistible even for children.

The Producer: Catia Verdetti

On her farm in the Pistoia Mountains, Catia Verdetti combines pastoralism and agriculture: the sheep and goats of the Slow Food Presidium for Pecorino della Montagna Pistoiese graze alongside fields of emmer wheat—a complete farming supply chain, from seed to grain, from pasture to basket.
 
 
 

Ingredients

Hulled and pearled emmer wheat. Contains GLUTEN.
Preparation: Rinse and cook for 25 minutes.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1420 kJ / 335 kcal
• Fat: 2 g, of which saturated fatty acids: 0,4 g
• Carbohydrates: 65 g, of which sugars: 2,7 g
• Fiber: 6 g
• Protein: 12 g
• Salt: 0,01 g

Indicative average values ​​for the pearled spelt category.
 
 
 

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