Riserva MAB Appennino Tosco-Emiliano

The Spelt of Garfagnana is a poor and rural cereal which people have been cultivating in Garfagnana and Lunigiana for at least two thousand years. The hooked ears and the hardness of the grains make it suitable for the cultivation on the hills and on the mountains, and easy to keep and to carry as well. As a dish it can be used to prepare salty pies, cold salads and polenta.