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Spelt is considered to be the earliest wheat to have ever been cultivated. There are three varieties: Triticum monococcum, Emmer wheat and Spelt.
This cultivation began Ten thousand years ago in the  fertile land between Iran, Iraq, Syria and Palistine; it arrived in Italy with the Greeks who had colonized the south part of the Italian peninsular around the V century bc, Christ. It soon propagated in all of Italy and was the base of the Roman Legions diet.
It was principally used to make bread, buns and polenta (puls), the word flour in Italian derives from the word Farro (Spelt). In Ancient Rome existed a form of matrimony which in latin was called “confarreatio” meaning, union, in which the bride and bridegroom during the ceremony ate spelt bread.
However its cultivation has diminished over the centuries and has been supplanted by Common wheat which derives from (Spelt ) and Durum wheat which derives from (Emmer wheat) benefitting  from lower costs and a better return.
 
Spelt flour is rich in protein (15,1 g/100 grams of flour) and if whole it has vitamin B in particular Niacin. Spelt contains an essential amino acid which is not contained or in only small quantities in many other kinds of cereals: methionine, employed in the syntheses of carnitine, cistein, lecithin, taurin, phosphatidylcholine, and other phospholipids.
The Tritticum monoccocum or its flour if intergral has minor quantities of starch and is easier to digest; a high presence in antioxidizers and yellow pigments (carotenoids of which B-Carotenes forerunner of vitamin A) and high contents of Tocols (vitamin E).
Emmer wheat on the other hand is different from common and durum wheat as they contain more salt minerals and retain a thick Aleurone layer (a tissue under the pericarp rich in vitamins and functional proteins. Moreover rich in B-Glucans (natural gum with protective and helpful properties for the digestive system with a low glicemic value (due to the slow transformation of the starches  which avoid glycemic peak, favouring a better energetic spread) therefore particularly advised for those who practice sport and even for those who lead a sedentary life.
From a nutritional point of view taking into consideration the amino acid compositions, ideal is the association of spelt with chickpeas and beans.

Ingredients

Organic spelt flour (79,5%), organic High oleic sunflower oil, salt, baking yeast

Allergens

Contains gluten

Agriculture

UE

Conservation

Keep in a cool, dry place

Shelflife

6 months from production date

According to D. Lgs. 196/03, the data collected will be used only to inform about the activities and initiatives of B&O Italy and will not be disclosed to third parties. The conferment of data is optional, but without personal information will not be possible to provide the services requested. The interested party may exercise its rights under Art. 7, D. Lgs. 196/03. The holder of the treatment is B&O Italy - Via Isabella d’Este n° 22, 46100 Mantova - Italy.

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