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Triticum monococcum, also known as small spelt, is the most ancient type of spelt that is grown. Due to its poor agricultural yield it has been replaced over time with stronger, more fruitful varieties. Its special nutritional characteristics have meant that in recent years cultivation of small spelt has picked up in certain areas in Italy and in Tuscany. It is grown using annual rotation cycles so that the right soil balance can be maintained. It must be left to soak for just 2 hours and can be cooked in around 3 minutes.