The traditional cuisine of Garfagnana, like all those of peasant origin, has simple ingredients and preparations. The food was richer on holidays and on great occasions when, even on the tables of the peasants, roasts, meat stews, various sweets and wine appeared from well-stocked cellars. This substantial simplicity is still found today in many dishes with genuine tastes and ancient flavours that enhance the best of local agricultural production.
Spelt lacks essential amino acids, in particular lysine. Combining it with legumes compensates for this shortcoming. It can be cooked with everything (ideal with vegetables) and can be used for any dish instead of pasta and rice. Due to its characteristics, Garfagnana spelt does not require soaking.
It is best to clean it using your fingers, then run it under running water to remove any remaining debris.