Cereals harvested and manufactured in Umbria
Cereals, grains or cereal grains, are grasses cultivated for the edible components of their fruit seeds the endocarp, germ and bran. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop. In their natural form (as in whole grain), they are a rich source of vitamins, minerals, carbohydrates, fats and oils, and protein. However, when refined by the removal of the bran and germ, the remaining endocarp is mostly carbohydrate and lacks the majority of the other nutrients. In some developing nations, grain in the form of rice, wheat, or maize constitutes a majority of daily sustenance. In developed nations, cereal consumption is more moderate and varied but still substantial. These cereal grains are used to make foods like breakfast cereals, bread, pasta and noodles as wella as alcholic beverage like beer and whisky.




Euro 2,00

Quantity Metti nel carrello

Local cereal produced and packed in Umbria. It represents the most ancient typology of cultivated wheat, used by man as food since the Neolithic period.
For centuries spelt was the basic food for the Romans:it was considered extremely valuable and it was thus used for commodity trading and it was a part of the marriage ritual: the bride offered the bridegroom a cake or bread made with spelt flour which they ate together. In the Middle Ages, with arrival of other cereals, the spelt was gradually abandoned as the yield per hectare is not very high and the harvest is very difficult because the grains tend to fall on the ground as they ripen. Spelt is rich in proteins and silicic acid and, moreover, contains many trace minerals and trace elements.



Azienda Agraria Iannarilli Ferruccio