Organic Puffed Farro

Just one ingredient, whole wheat spelt: a light and crunchy breakfast, with just 0,6g of sugar per 100g

Crispy mountain clouds: the grain bursting with air and flavor, without a gram of added sugar.

Organic Puffed Farro from Dolci Giuseppina

Read the label of this puffed farro and you'll find just one word: whole grain farro. Nothing else. The grain, grown organically by Dolci Giuseppina in the mountain fields of Monteleone di Spoleto, is simply puffed—exposed to heat and pressure until the internal moisture explodes into a crunchy, light cloud—with no added sugars, no syrups, no flavorings: just 0,6g of sugar per 100g, the sugars naturally present in the grain. It's the antithesis of commercial breakfast cereals, often more caramel than wheat: here the flavor is the clean, nutty flavor of mountain-grown whole grain farro, with 12g of protein and 9,4g of fiber that transform your morning bowl into a real start, not a disguised sweet treat.
 
 
 

The roots of this puffed farro are deep in tradition

Puffed cereal had a spectacular debut: at the 1904 Saint Louis World's Fair, the public watched in awe as eight bronze cannons, loaded with rice and wheat grains, shot clouds of puffed cereal into the air—the invention of botanist Alexander Anderson, who had discovered how steam trapped in the grain could cause it to explode, multiplying its volume. Newspapers of the time dubbed them "cannon-fired cereal," and the modern breakfast was never the same. Over a century later, that spectacular discovery met Europe's oldest cereal: spelt from the Umbrian Apennines, which has seen very few explosions in its five-thousand-year history, indulged in its pyrotechnic moment—while remaining, as an ingredient, exactly what it has always been.
 
 
 

Choosing Organic Puffed Farro means taking care of yourself

The comparison with commercial breakfast cereals is merciless: where those often exceed 20-30 g of sugar per 100 grams, this puffed spelt stops at 0,6 g—practically zero—leaving you the choice of how and how much to sweeten. The fiber (9,4 g) and protein (12 g) of the whole grain keep you feeling full all morning, avoiding the glycemic spikes and mid-morning energy crashes typical of sugary breakfasts. The puffing process, which uses only heat and pressure, requires no fat or additives: a physical, not chemical, process. Organic, whole, single-ingredient: breakfast reduced to the essentials, which is the best way to start.
 
 
 

How to Best Use: Organic Puffed Farro

• MORNING BOWL: Pour it into the Organic Farm White Yogurt with a teaspoon of Organic Tuscia Hazelnut HoneyThe crunchiness of the puff pastry, the creaminess of the yogurt, and the natural sweetness of the honey make for the perfect breakfast, where you decide how much sugar you want.
• HOMEMADE CRISPY BARS: mix it with 100% Organic Tuscia Hazelnut Cream slightly warmed, pressed into a baking tray and left to firm up in the fridge: energy bars without refined sugars for snacks and sports, cut into the size you prefer.
• THE SMOOTHIE BOWL THAT DOESN'T FALL: use it as a topping on a bowl of blended yogurt with 100% Organic Blueberry Spread and fresh fruit: unlike flakes, the puffed grain stays crunchy for a long time, adding texture until the last spoonful.

The Manufacturer: Dolci Giuseppina

Dolci Giuseppina is a family-run farm in Monteleone di Spoleto, the highest municipality in Umbria. On land inherited from their grandparents, at about a thousand meters above sea level, the family grows the famous mountain spelt along with ancient legumes and saffron, using methods that preserve the soil's fertility and an authentic farming tradition passed down from generation to generation.
 
 
 

Ingredients

Organic puffed whole wheat spelt. Contains GLUTEN.
 
 
 

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

• Energy value: 365 kcal (1527 kJ)
• Fat: 3,1 g, of which saturated fatty acids 0,6 g
• Carbohydrates: 68 g, of which sugars 0,6 g
• Fiber: 9,4 g
• Protein: 12 g
• Salt: <0,01 g

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