Organic Spelt Crackers

Spelt biscuits from Alta Valnerina — crunchy, light, and with virtually no salt content

Crunchy bread from the Monks' Valley: Benedictine simplicity in every bite.

Organic Spelt Crackers from Dolci Giuseppina

These biscuits bear their name: spelt from the Alta Valnerina, the Apennine valley where this grain has found its ideal terroir for millennia. The grain, grown organically by Dolci Giuseppina in Monteleone di Spoleto, is transformed into crispy, light discs, perfect as an alternative to bread or as a base for any snack. The numbers speak for themselves: 14,7 g of protein per 100 grams, 6,5 g of fiber, and a salt content of less than 0,001 g—virtually nonexistent, making them suitable even for those following a strict low-sodium diet. Crunchy, fragrant, with the nutty flavor of high-altitude spelt: lightness without sacrificing substance.
 
 
 

The roots of these biscuits are deep in tradition

The Upper Valnerina is a land marked by a name that changed the history of Europe: here, in Norcia, in 480 AD, Saint Benedict, the father of Western monasticism, was born. It was his monks, following the rule of "ora et labora," who reclaimed and cultivated these rugged valleys, transforming rocky slopes into fields of grains and legumes. The mountain agriculture of the Valnerina—spelt first and foremost—is a direct result of that silent revolution of hoes and prayers. In Benedictine refectories, dry bread and grain biscuits were the daily fare of monastic sobriety: they kept for a long time, were wasted, and accompanied soups and legumes. These spelt biscuits are the crunchy echo of that wisdom: the grain of Benedict's valley, reduced to the essentials.
 
 
 

Choosing Farro Crackers means taking care of yourself

The list of nutritional benefits is as long as the list of ingredients is short: 14,7 g of protein per 100 grams—a remarkable amount for a bread substitute—and 6,5 g of fiber, which supports satiety and regularity. But the thing that really sets them apart is the salt: less than 0,001 g per 100 grams, compared to the 1,5-2 g of common bread and crackers. For those who need or want to reduce sodium—for blood pressure, for exercise, or simply by choice—they are one of the cleanest crunchy bases available, with just 1,4 g of sugar. Organic and locally sourced, from the mountain fields to your pantry: the snack you can indulge in with your eyes closed.
 
 
 

How to Best Use: Organic Spelt Crackers

• THE BASE OF THE GOURMET CANADIAN TARTS: spread them with organic artichoke cream and complete with a lamella of Fermented Black Garlic: a sophisticated appetizer bite ready in thirty seconds, where the crunchy neutrality of the biscuit lets the condiments do the talking.
• THE SWEET HUNGER-BREAKING SNACK: mid-morning or as a snack, cover them with Organic Hazelnut Cream with MilkThe crunchiness of the spelt and the sweetness of the hazelnut make for a delicious yet controlled break, where each biscuit is a pre-measured portion.
• INSTEAD OF BREAD WITH SOUPS AND CHEESES: serve them next to a Organic Spelled, Barley and Chickpea Soup smoking — spelt with spelt, as in the refectories of the past — or with Organic Roman Sheep Ricotta DOP and a drizzle of honey: they stay crunchy until the last bite, without getting soggy.

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 spelt from Alta Valnerina. Contains GLUTEN.
 
 
 

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

• Energy value: 371 kcal (1573 kJ)
• Fat: 3,2 g, of which saturated fatty acids 0,4 g
• Carbohydrates: 68,1 g, of which sugars 1,4 g
• Fiber: 6,5 g
• Protein: 14,7 g
• Salt: <0,001 g

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp