The Capracotta spelt represents the primordial form of wheat: it is the oldest cereal among those consumed by man.
Cultivated as early as 7000 B.C., compared to other cereals such as wheat, it is much more robust and resistant to cold, but has a lower yield and above all, to be cultivated, it requires a completely organic method, categorically excluding any synthetic chemical product (fertilizers, pesticides, etc.). The plant is well-developed in height and has very vigorous ears, which are in turn made up of small spikes that hold the grain inside (caryopses).
Maturation occurs very slowly. It is the gradual natural and not chemical process that gives the ears that color, first green then blond and gradually browner, which gives the landscape a golden reflection, able to enchant those who admire it.
The spelt of Capracotta, like all other products, is certainly of high quality.
It is a healthy food, rich in proteins, vitamins (A B C E), minerals, fibres, microelements, with a high antioxidant power. In addition to these features, what distinguishes the Capracotta spelt from another, is the color of the grains, a bright yellow (this emphasizes the high biological value) that do not shake remaining always well firm, with a truly excellent taste.
Wash the Capracotta spelt and cook it in water for 25-30 minutes. When cooked, drain and dress with extra virgin olive oil, sliced cherry tomatoes, rughetta and raw garlic. Add parmesan cheese to taste
Wash the spelt and cook it in water for 25-30 minutes. When cooked, drain and add fried bacon, onion and porcini mushrooms; toss everything in a pan and serve.
The garden of the Apennine flora is located in Capracotta and it is always open for guided tours in July and August.