Organic Split Spelt

Ready in 10 minutes, without soaking: spelt designed for soups and broths

The fastest in the family: from the stove to the bowl in ten minutes, with all the flavour of the Umbrian mountains.

Organic Broken Farro from Dolci Giuseppina

Split farro is the fastest among the farro family: the grain, grown organically by Dolci Giuseppina in the mountain fields of Monteleone di Spoleto, is mechanically split, and this simple crushing changes everything—no soaking required, just 10 minutes of cooking, compared to the much longer cooking time of whole grains. Specifically created for soups and stews, it releases its starches in the pot, creating a creamy, enveloping consistency that binds the soup together naturally, without the need for thickeners. And its protein content remains the generous one of mountain farro: 17,3 g of protein per 100 grams, for a warm first course that's truly nourishing, even on evenings when you're short on time.
 
 
 

The roots of this Split Farro are deep in tradition

Between southern Umbria and the Sabina region, broken farro even has its own name: farricello. Before modern mills, in peasant homes in the Apennines, farro was cracked with a pestle in a stone mortar, or taken to the village mill for coarse grinding. Cracking the grain was a housewife's trick to shorten cooking time over the hearth and save precious wood. This gave rise to farricello soup, a winter evening dish, slowly cooked in a pot with legumes, garden vegetables, and—on holidays—pork rind. This broken farro is today's farricello: same soil, same ancient gesture of cracking the grain, with the convenience of having it ready in the pantry.
 
 
 

Choosing Organic Split Farro means taking care of yourself

Speed ​​doesn't detract from substance: with 17,3 g of protein per 100 grams, this split farro rivals legumes, while its 6 g of fiber and the gradual release of carbohydrates support satiety and sustained energy. It's the ideal format for those who want to eat whole grains even on busy days: a farro soup ready in ten minutes is an infinitely more nutritious alternative to a commercially prepared meal, with just 257 kcal per 100 grams and virtually no salt, leaving you in control of the seasoning. Organically grown at 1,000 meters above sea level, without synthetic chemicals: the shortcut that doesn't compromise on quality.
 
 
 

How to Best Use: Organic Split Spelt

• FARRICELLO SOUP: honor the Umbrian-Sabine tradition by simmering the broken spelt — without soaking — with SlowFood® Organic Cooked Trasimeno Beans, organic leek sliced ​​meat and a drizzle of oil: in a quarter of an hour you have the soup of winter evenings in the Apennines on the table.
• IN THE SOUP THAT THICKENS BY ITSELF: add it to a soup of Organic Mantuan Pumpkin in the last 10 minutes of cooking: the starches released by the broken grain make it creamy without cream or flour, with a pleasant contrast of consistencies.
• THE EXPRESS MINESTRONE OF THE WEEK: add it directly to the minestrone with Organic Savoy Cabbage e Organic Leonessa Potatoes diced: cooks at the same time as vegetables, transforming any soup into a complete meal of grains and proteins.

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 split spelt. Contains GLUTEN.
 
 
 

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

• Energy value: 257 kcal (1075 kJ)
• Fat: 2,4 g, of which saturated fatty acids 1,5 g
• Carbohydrates: 41,5 g, of which sugars 1,5 g
• Fiber: 6 g
• Protein: 17,3 g
• Salt: <0,03 g

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