LUZI cultivates an ancient type of farro, known as Triticum
dicoccum L., to prepare its selected organic pearled farro, mostly cultivated over the hills of Marche region by the family agricultural company and farmers who take care of seeds.
The processing of farro occurs under a meticulous, accurate and eco-friendly production process, in compliance with the strict legislation in matter of organic farming along the production chain, for a safe and traceable product.
Triticum dicoccum L. farro is a natural source for basic vitamins (vitamin A, thiamine B1, riboflavin B2 and niacin B3), and mineral salts (iron, phosphorus, potassium and magnesium), and its consumption boosts a high content of proteins and fibers, as well as a limited contribution of fats and calories.
LUZI organic pearled Farro can be prepared with soups, fresh salads, and farrotti.
