Every year a third of the arable land is rotated with this cereal.  Spelt (Farro  in Italian) belongs to the family of graminaceous plants.  It is rich in carbo-hydrates and low in fatty acids (Ipides); it contains proteins, fibres and mineral salts.  On our farm we grow the species Tritticum Dicoccum, which is distinguished from other varieties by its larger grain size and easy cooking.  It can be served in place of pasta and rice and is particularly good in broths and vegetable soups.  It is also excellent with cold salads and farrotti (spelt risotto).

Recipe for Farrotto:
Soften the spelt in water for 2-3 hours.  Prepare a vegetable bouillon.  In a pan brown finely chopped onions carrots, a little celery, tomatoes and some sliced sausage.  Add the drained spelt to the vegetables and mix; pour in white wine.  Continue cooking while adding slowly the bouillon:  Cooking time: 25-30 minutes.  To finish dress with extra virgin olive oil and grated parmesan cheese.

Every year about 10 hectares of our sown fields are destined for this crop.
It is a plant found throughout the Mediterranean, and cultivated mainly in central Italy.
The chick pea is a very ancient vegetable; known to the ancient Egyptians who considered it food for the poor and who, in fact, came to feed it only to slaves.
The ancient Romans greatly appreciated chick peas, especially fried in olive oil - a practice which has survived to the present, especially in the south of Italy.
Containing a small percentage of linoleico acid the chick pea can be considered a discreet accomanionment to any rich cuisine.

Recipe for Chick Peas al naturale:
Soften the spelt in water for 2-3 hours.  Prepare a vegetable bouillon.  In a pan brown finely chopped onions carrots, a little celery, tomatoes and some sliced sausage.  Add the drained spelt to the vegetables and mix; pour in white wine.  Continue cooking while adding slowly the bouillon:  Cooking time: 25-30 minutes.  To finish dress with extra virgin olive oil and grated parmesan cheese.

Area of production:  Tuscany, Crete Senesi.
Vinification:  Fermentation at controlled temperature.  Aged in bottle at least 4 months.
Grape:  Sangiovese, Cabernet Sauvignon, Merlot.  Percentages vary according to year in order to
guarantee a better balance and more agreeable taste.          
Description
Colour:  Ruby red.
Aroma:  Distinctive red berries; persistent and fine.
Taste:  Fragrant, round and prolonged.
Serve:  Open one hour before serving at 18-20°C.
Format:  0.75 litre bottle.  Cases of 6 and 12 bottles.
Accompanies:  Suitable with cooked and savoury dishes.  Perfect with pici al ragù (pasta with meat Sauce) and barbecued meat.

Recipe for Pici al ragù:
Pici are the ancestors of spaghetti and are made by hand, reaching up to 3 meters in length.  It is a speciality of the Siennese countryside.  In Romagna they are called “strozzapreti”.
Ingredients: for 10 people: 800g flour, one egg, table spoon of oil, salt, ¼ lt of tepid water.
Preparation: Put the flour in a bowl or on a board.  Make a hollow in the flour and add the egg and oil with a little water.  Mix together, adding water.  Knead by hand.  Shape pasta into a dome, smearing with oil, cover with a cloth and leave to rest for 30 minutes.  Then stretch the pasta, cut into very thin strips and, on a floured surface, role each one with the right hand while pulling with the left.  Dust the pici with maize to stop it sticking together.  Cook “al dente” (firm) in plenty of boiling salted water.  Serve with meat sauce.
Ragù: Into a casserole put a little olive oil after having finely chopped up an onion, a carrot, a stick of celery.  Cook for ½ hour on low heat.  Add meat cut into cubes (800g lean prime-choice), leave to become flavoursome.  Season with ½ glass of red wine, spoonful of tomato purée, salt and pepper to taste.  Cover and cook slowly for at least another ½ hour.