Emmer is grown nationally, and was considered "golden food" by the ancient Romans and even before them, by the Egyptians and the Etruscans. It is the most ancient cereal known by man, but unfortunately it fell into oblivion in modern times with the use of chemicals in agriculture. It owes it’s new-found fame to modern nutritional science, which has recognized and definitively ratified its nutritional value and superiority over the refined durum and soft wheat utilized by the food industry.
Emmer is in fact, the most complete cereal in the Mediterranean diet, due to its high vegetable protein content (B1, B2, D, E, K, in particular PP, and pro-vitamin A), fibre and minerals (calcium and iron). This cereal alone – although it is even more nutritious if mixed with legumes, rich in essential amino-acids like lysine – fulfils the daily requirement for these minerals. Furthermore, its low fat and calorie content makes it a perfect food for low cal diets.
Emmer is cultivated organically and can be used in many different dishes and in different forms: emmer flour for polenta, pasta, bread and pastries, or in easy to cook semi-refined grains to be used in preparing delicious minestrone and soups.
If you want good health, it’s a good idea to eat emmer regularly.
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Well cleaned emmer does not need to be washed in water. Cook it, without soaking it first, in a lot of wather (reccomended 2 - 2,5 times the weight of the used emmer), not too salty, or even better in a good vegetable-based broth. Cooking times are about 25/30 minutes for the semi-pearl emmer, 15/20 minutes for the farricello and about 30 minutes for the Sfarrata. When it is cooked, it is reccomended to let it rest a little before adding any dressings. As regards recipes, use 50/60 grams per person adding it to a fried mixture of onions. Then add red or white wine and some good broth(in the above mentioned quantity) like for a risotto. You can then use it for omelettes, in the oven as a pie, with the "cooked wine", with vegetable, for salads or simply dressed with some good extra virgin olive oil and sprinkling some good grated Parmesan cheese.
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