Wholegrain & White Farro Dicocco [Emmer] & Monococco [Einkorn Wheat] Flour


The first species of Triticum cultivated by man was the T. Monococcum variety that presented low fertility as each spikelet produced only one grain. Following the selection made by men, the T. Dicoccum was created, whose spike produced two grains. Thanks to the increased productivity, this species has dominated the agricultural landscape in the Mediterranean region for centuries, until it has been replaced by modern wheat, T. Durum and T. Aestivum, durum wheat and soft respectively. In relation to the intrinsic characteristics of the seeds and the different types of milling, Farro Dicocco flour is more suitable for producing pasta, while the Farro Monococco variety is a better option for bakery products.