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Farro di cocco - certificate
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Farro di cocco - certificate
That marks ensure full traceability of the production chain and Prometeo apply it to all products derived exclusively from native species Emery wheat (emmer).
"Farro" comes from the Latin "Phare" (this leads to the word "Farin", "meal" in Italian), and this is the common name for hulled wheat, where the core
remains covered by lemmas even after threshing, other than durum wheat and bread wheat ..
We think farro as the exclusive ancestor of wheat that we know today. To tell you the story should go back to ancient times. This is only about 10,000 years ago during the Neolithic era, in the Fertile Crescent region (between Iran, Iraq, Syria and Palestine) that farro taking the lead role in the birth of agriculture and the first civilizations.
Because of human migrations, farro from there spread throughout the world, especially in the Mediterranean basin in Italy (imported by the ancient Greeks establishing colonies in southern Italy).
In "dicoccum" variety is the most common emmer in the basin of the Mediterranean and in Italy, where there are ideal conditions for its development.
So that its existence over the centuries and until today, especially in central and southern Apennines
But the second half of the twentieth century because of the strong modernization of agriculture "dicoccum" stops growing, and several other "small" type (variety) especially in favor of bread and durum wheat.
This variety cereal has retained its identity over the centuries and is not amenable to artificial fertilization and gene modifications is therefore very useful for people who suffer from problems caused by modern types of cereals. Products made by Emery are very nutritious and have medicinal properties.
"Farro" comes from the Latin "Phare" (this leads to the word "Farin", "meal" in Italian), and this is the common name for hulled wheat, where the core
remains covered by lemmas even after threshing, other than durum wheat and bread wheat ..
We think farro as the exclusive ancestor of wheat that we know today. To tell you the story should go back to ancient times. This is only about 10,000 years ago during the Neolithic era, in the Fertile Crescent region (between Iran, Iraq, Syria and Palestine) that farro taking the lead role in the birth of agriculture and the first civilizations.
Because of human migrations, farro from there spread throughout the world, especially in the Mediterranean basin in Italy (imported by the ancient Greeks establishing colonies in southern Italy).
In "dicoccum" variety is the most common emmer in the basin of the Mediterranean and in Italy, where there are ideal conditions for its development.
So that its existence over the centuries and until today, especially in central and southern Apennines
But the second half of the twentieth century because of the strong modernization of agriculture "dicoccum" stops growing, and several other "small" type (variety) especially in favor of bread and durum wheat.
This variety cereal has retained its identity over the centuries and is not amenable to artificial fertilization and gene modifications is therefore very useful for people who suffer from problems caused by modern types of cereals. Products made by Emery are very nutritious and have medicinal properties.
