A taste that respect earth and tradition
Spelt is one of the oldest cereal crops in history. Cultivated from the Middle East to Italy and commonly used in ancient Egypt as in Rome, spelt remains one of the most typical ingredients of the Tuscan gastronomic tradition, although its use has been slightly decreasing in recent times.
The “Zolfino” bean is a typical variety of Tuscany. This indigenous crop had almost disappeared and was rediscovered only in recent times. Some of its features, such as its creamy texture and resistance to long cooking, make it an irreplaceable ingredient of some typical Tuscan cooking preparations.
La Spinosa’s spelt and Zolfino beans are produced in compliance with organic regulations.