DESCRIPTION

In the tradition of Marche, spelt is the protagonist of nutrients soups, typical dishes of the hilly and mountain hinterland. The spelt which is product in the Marche belongs to a species particularly valuable. It is the Triticumdicoccum (medium spelt or "true spelt", a forerunner of durum wheat), also said "spelt of the Marche" the purest quality of ancient cereal. The excellent production of these areas confirms the long history of the product, an excellent cultivation in the area. This cereal is in fact officially counted among the traditional regional products.
Even the corn is very tied to rural life of the Marche. In particular, the local quarantino maize of Macerata’s territory, in its versions "yellow" or "dark red", belongs to a local variety which is pollinated in free traditional way. This plant, therefore it cannot be considered a hybrid, or genetically modified (hence the term "local" that local people reserve for this plant), as shown by a certificate issued by the Catholic University of the Sacred Heart - Faculty of Agriculture of Piacenza - Institute of Botany and Plant Genetics.
In the Marche traditionally there is also a great use of toasted hulled barley, it is ground and often flavoured with aniseed.