LUZI uses only Triticum dicoccum L. farro for its organic specialty, the perfect solution for the handmade pasta processing and the stone milling, two essential processes in order to intensify the taste and the nutritional ingredients of pasta.
Stone milling, through solar renewable energy, preserves in the flour the germinal part, the starch, and the fiber of the farro grain, guaranteeing the production of a real and natural whole-wheat flour, rich in phytochemicals, like the so-called polyphenols, recommended for the prevention of severe diseases, allergies and immunodeficiency.
Wholemeal Specialty from organic Farro gives good antioxidant and antiviral benefits. It is also produced in the classic format and packaged in bag or box and from conventional farming.
