Organic Pungolo spelled

Ancient variety of Acquapendente spelt, grown organically in Alta Tuscia

A dark and fragrant grain that tastes of bread and woods, the same one that fed the pilgrims of the Via Francigena

Organic Spelt from Cerqueto

Il Spelt from Pungolo it is the home cereal of Cerqueto: an ancient variety of acquapendente, the town in Alta Tuscia where the company is based, from dark grain, elongated and firm, and from full flavor, with notes of hazelnut and bread crust that modern spelt has partially lost. A name that recalls the goad, the stick with which plowmen guided oxen to the plow, and with it the entire peasant world from which this grain originates.

Cerqueto cultivates it from organic farming, without synthetic fertilizers or herbicides, on the volcanic soils of the plateau, in rotation with legumes that enrich the soil, and selects and packages it in its own facilities. In the kitchen, it is a generous grain: it holds its shape when cooked, remains al dente and slightly crunchy, absorbs broth without falling apart, and is perfect in soups, creamed farrotti, and salads. Prodotto in Italia, preserved by those who have cultivated it for generations. Contains gluten.
 
 
 

The roots of this Farro del Pungolo are deep in tradition

Farro is the cereal that founded Rome. Before soft wheat, the Romans ate far, spelt, from which the words farina and farinata come, and the most solemn wedding rite, the confarreatio, took its name from the spelt bread that the spouses broke before the priest of Jupiter: an indissoluble marriage, reserved for patricians, celebrated around a single grain. The legions marched with a ration of spelt, and Pliny called it the first food of ancient Latium, the one that the Etruscans and Latins had cultivated before any other.

Acquapendente, then, has a spelt history all its own. 990 Archbishop Sigeric, returning from Rome to Canterbury, noted the stages of his journey on the Via Francigena, and among these is "Aquapendente": for centuries, the town was an obligatory stop for pilgrims on their way to St. Peter's. In the hospices and inns, they would find a bowl of farro and legume soup, the warm, affordable, and nutritious food that Tuscia could offer those on their journey. Farro del Pungolo is the heir to those bowls: a local grain, which survived in the fields of Acquapendente families while farro disappeared elsewhere, and which today has regained its prominence.
 
 
 

Choosing Organic Pungolo Farro means taking care of yourself.

Spelt is among the most nutritious cereals: approximately 15% of protein, more than soft wheat, with fibers abundant, which slows the absorption of sugars and nourishes the intestine, and has a more favorable glycemic index than that of rice and refined pasta. It is rich in Magnesium, phosphorus, iron, zinc and B vitamins, especially niacin, and contains antioxidants such as lignans and vitamin E from the germ.

Ancient varieties such as Farro del Pungolo have a gluten that is present but less tenacious than that of modern grains, which many find more digestible; in any case it remains a cereal containing gluten, not suitable for celiacs. Cultivation Biological It guarantees the absence of synthetic pesticide residues in a grain that is consumed with its entire outer layer, where fiber and minerals are concentrated. A grain that keeps you full for a long time, is inexpensive, and cooks in a single pot: the basis of a healthy, peasant diet.
 
 
 

How to Best Use: Organic Pungolo Farro

• PILGRIM'S SOUP WITH CHICKPEAS: soak the spelt and the Organic grass pea, then cook them in broth with a sauce in which you have dissolved the scraps of Organic Raw Mountain Ham from Tuscia. An hour on low heat, raw oil and flakes of Organic Parmigiano Reggiano di Montagna DOP 30 Months: the bowl that warmed those who arrived in Acquapendente on foot.
• CREAMED FARROTTLE WITH MUSHROOMS: Toast the spelt like rice, add white wine and cook with hot broth added little by little, adding halfway through cooking. Shiitake Cream . Stir off the heat with Smoked Seasoned Stracchino: the spelt remains al dente and the smoky note closes the dish.
• FARRO, FENNEL AND POMEGRANATE SALAD: boil the spelt, cool it and add Organic Fennel in thin slices, the grains of a Organic pomegranate and cubes of Organic Sheep's First SaltSeason with oil and a spoonful of Organic Apple Dressing: crunchy, fresh, to take to the office or to serve as an autumn appetizer.

The Producer: Cerqueto

For Cerqueto, Farro del Pungolo is a family affair: it's the grain named after Acquapendente, the town on the Via Francigena where the company was founded in 2001 and has its fields and facilities. Growing it organically and bringing it back into the kitchen is Cerqueto's way of honoring the grain and legume-growing tradition of Alta Tuscia, one grain at a time.
 
 
 

Ingredients

Organic ingredients: Pungolo spelt.

It contains GLUTEN and may contain SOY e LUPINS.

Made in Italy.
 
 
 

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

• Energy: 1430 kJ / 340 kcal
• Fat: 2,5 g, of which saturated fatty acids 0,4 g
• Carbohydrates: 62 g, of which sugars 1,5 g
• Fiber: 7 gr
• Protein: 15 gr
• Sale: 0,01 gr

Indicative average values ​​for spelt grains.
 
 
 

Preparation and Storage

Soaking: Recommended: 8-12 hours in cold water to shorten the cooking time and make the grain more tender. Cooking time: Cook for about 40-50 minutes in water or broth over low heat, adding salt at the end. Farro can be toasted and cooked like a risotto, without soaking, but this will take longer. Store in a cool, dry place, away from light; after opening, keep in a sealed container. Cooked farro will keep in the refrigerator for 3-4 days and is also excellent chilled.
 
 
 

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