Farro is farmed in the region of Marche by the family farm or by certified organic farmers; it belongs to the ancient Triticum dicoccum L. species.
LUZI uses it for the production of its puffed specialties. The processing occurs after a careful process, to assure the traceability of its products and ingredients. The dehulling process give wholewheatness to the product.
Farro is a source of vitamins (vitamin A, thiamine B1, riboflavin B2 and niacin B3) and mineral salts, like iron, phosphorus, potassium and magnesium, and its consumption give a balanced intake of proteins and fibers as well as a nutritional intake, extremely limited in terms of fats and calories.
