LUZI uses the ancient Triticum dicoccum L. farro for its flour. From caryopses stone milling, we obtain a very tasteful product, easy to digest, and with a low blood glucose level.
Farro grows over the hills of Marche region, in the heart of Italy, thanks to the collaboration between the family farm and the farmers who cultivate seeds. The processing of flour occurs under an accurate supervision and in compliance with the directives regulating organic farming along its production chain, in order to assure its traceability.
Farro is a natural source of vitamins (vitamin A, thiamine B1, riboflavin B2 and niacin B3) and mineral salts (iron, phosphorus, potassium and magnesium) and its consumption gives a balanced intake of proteins and fibers.
Luzi Farro Flour can be used for pastas, bread and confectionery.
