Did you know that...
We can go back to the origin of the Spelt wheat (Triticum Dicoccum), most commonly known as spelt, over 5000 years ago when in Egypt it was considered the Pharaohs’ cereal.
In ancient Rome it was used by legionnaires who made rice cakes about it to eat during long travels. It was also used as offering to divinities to foster a good harvest and fertility. After a period of strong diffusion all around Europe, Italy included, the hulled wheat was very soon replaced by wheat because of its major profit in the harvest.
Only recently we witnessed to a new discovery of this cereal: rich of phosphorus, potassium, magnesium, vitamins A, B2 and B3, fibres, amino acids and poor in fats. Its fortune is due above all to the high digestibility among all who can’t eat wheat.