The Spelt is an ancient grain, rustic and tasty, never left in local cuisine, used for classical soups and continuously reinvented by combining unusual ingredients: berries or fish and shellfish caught in the nearby Versilia coast, and also for the preparation of beer.
The formenton, an ancient corn that grows in small panicles of only eight rows of strong grains, it is used mainly for the preparation of polenta and traditional cookies.
