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Spelled is a cereal with high nutritional value, rich in fiber and contains many vitamins (A, C and group B) and mineral salts (magnesium, iron, calcium) and zinc. This variety is cultivated in the lands of Garfagnana (Tuscany) and is a typical product of the place and for this reason it has obtained the IGP recognition of Protected Geographical Indication. It is part of the Mediterranean diet and is cooked in many traditional recipes such as soups, soups and summer salads. The Tuscan recipe from Granfarro is our favorite. We recommend soaking "hot": bring a pot of water to a boil, add the spelt in the desired amount and turn off the heat after about 40 minutes the spelt is ready to cook with your favorite recipe. Chef's tip: Tuscan spelled soup with legumes (borlotti beans) and extra virgin olive oil.