Monterosso cultivates the tritticum dicocum
in strict adherence to the criteria required by biological
agriculture and therefore produces a biological cereal guaranteed
by the prestigious "Suolo e Salute" Association.
Monterosso's farro is strong and sturdy, typical of the Marche,
and is controlled in all phases of production; from the selection
of the seed to the germination, the cultivation to the pounding
and the mill grinding to the pasta production. Monterosso's
farro is a farro with a large and compact ear.
Today there are only a few hectares dedicated
to the cultivation of this plant. In recent times overtaken
by the more common and refined grains such as wheat and other
more commercial cereals.
Farro can offer the consumer wholesome guarantees
above other cereals as it is a cereal that by its pure nature
is biological.
- Farro is adaptable to all types of terrain,
being less demanding than other grains. It is not conditioned
by dry or wet seasons. In its crude natural state it grows
on rocky terrain and survives the most rigid winter.
- Farro's strong sturdy leafy mass naturally
represses all types of weeds and grass.
- Farro is highly resistant to diseases
(oxidation and oidio), in the passage of time its genetic
qualities have helped to reinforce and improve all other
grains. The high content of proteic value and its optimal
biosynthesis of gluten in elevated molecular weight assist
the pasta production
Over the centuries Farro has been set aside,
despite its innate qualities, mainly due to economic factors.
Firstly in the sowing phase, special machinery must be employed
due to the shape of the seed itself. The seed in fact has
a covering at the tip of the ear that hinders the use of traditional
machinery. The farro ear itself is not easy to process as
noted during the pounding phase. In fact even if the ears
separate in its entirety quite easily, the grains (br 2 rarely
3) remain covered by a natural substance that adheres to the
grain. A similar process to that used for rice is needed to
glean the grains from the integument. Above all Farro has
a very low return when compared to other wheat. An apportion
of I on 3. Also there are only a few mills capable of processing
farro.
These are the reasons that have lead the
farmers to retain their land for the cultivation of tender
and hard wheat, barley and corn. A tendency brought about
by the economic boom, opulent lifestyles and the necessity
for more "refined" products. At present in Italy
the Farro cultivation occupies only 3,500 hectares. Of which
less than one third are destined for human consumption. The
Marche region though has never stopped cultivating Farro.
The geography, the climate and the uncontaminated environment
that characterises the region permits the production of an
esteemed farro with optimal natural returns. Moreover the
traditional handed-down cultivation of farro has secured its
place in the Marche farming industry. Monterosso offers immense
satisfactions because above all the seed is taken into great
consideration, the terrain is well placed and rich in minerals.
The area is aerated and the climate is excellent ensuring
an intense and fresh flavour, typical of this cereal, to any
connoisseur. Monterosso farro of the Marche region full of
the sun's goodness. Intense like the terrain that gives it
life and allows it to grow. Perfumed by the sea breeze, aromatized
by the Apennines north wind and sunburnt by the African south
east wind that, although rarely, lolls over the plantation. |
