Sala Cereali's Italian Spelt is cultivated in the hills of Umbria, Marche and Lazio, and is a grain with a variety of uses, perfect for soups, stews, savoury baking and salads. It can also be served as a risotto or simply served with parmigiana and a drizzle of extra virgin olive oil.
Soak for 6-8 hours and cook for a further 40-50 minutes.
Ingredients: Italian Hulled Spelt
Meet the Makers
Since 1906, Sala Cereali have been sourcing local cereals and raw ingredients from the Valtellina region. Their cereals and legumes are selected with extreme care and special attention to all stages of production and packaging. Flours are their flagship product and are still processed in the traditional way, leaving the nutritional properties of the cereal intact and that particular taste that modern industrial grinding processes have eliminated.