The Garfagnana spelt (triticum dicoccum) is definitely the oldest cereal among all the ones used today, being cultivated as early as the seventh millennium BC, in its areas of origin (Middle East, North Africa). Garfagnana is one of the few areas that, for a strong agricultural tradition and a natural environment particularly suited, went on producing and marketing the farro, representing, in Italy, the production area par excellence of this cereal that has a good appreciation in function of its uniqueness and quality. The seeds are sown using “dress” seed, in the months of October-November, on suitable land, in a range of altitudes ranging between 300 and 1000 meters above sea level. The gathering takes place in the summer, usually in July; the spelt crops must then be “brillato”, ie private of glume and a part of the pericarp. This is done with special grinding mills or, as at present, by means of simple machines suitable for the purpose. The cultivated area reaches 200 hectares for a production that is around 5000 q.li year. Garfagnana Spelt is used in several delicious and traditional recipes of Garfagnana. Typical dishes are spelled soup and cakes. It can also be used in the kitchen for any dish in place of rice and pasta. Processed into flour is used for the preparation of pastries, cakes and cookies. In 1996, the Garfagnana Spelt has received the label European Protected Geographical Indication (PGI).
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