Organic for Passion

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Pasta made with Farro
 


Farro (called Spelt in English) – the Triticum Dicoccum variety – is an ancient grain crop that was much appreciated by the Romans. Nowadays it has come back into culinary use, thanks to its intrinsic qualities and its versatility.

It is perfectly matched with chickpeas, a traditional Lazio legume. Ways of enjoying these two products together can be found in the small volume of recipes “Dieci, minestra di farro e ceci,” published by the estate.

  

   

 

 
 
       

 

         

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CANTINA CASTELLO DI TORRE IN PIETRA
Via di Torrimpietra, 247 - 00050 Torrimpietra (Rome) ITALY - Tel. and Fax +39.06.61.69.70.70 - E-mail: cantina@castelloditorreinpietra.it - P.I. 03511241006