Spelt and Black Cabbage Recipe

Spelt and Black Cabbage Recipe

Spelt and Black Cabbage Recipe

Spelt or “Farro” is an ancient cereal that has been rediscovered recently. It has been around for centuries and cultivated on small farms that never exceeded  500 hectares. It has mainly been used for traditional recipes in the Garfagnana (Lucca) area of Tuscany. Spelt is considered the “ancestor” of all wheat that is known today. It has been a basic nourishment for many Mediterranean and Asian populations for more than 2000 years! Spelt is sowed in October or November on a slanted ground in order to avoid rain water stagnation at about  200/300 meters above sea level. It is resistant to severe weather and does not need fertilizers of any kind due to the fast growth of the stalk. Spelt is also very resistant to parasites and/or infections. Its cultivation is almost considered organic because no chemicals are used! Spelt or Farro is harvested at the end of June and stowed for about 2 to 3 months before husking. Check out our delicious recipe for an extraordinary Tuscan production:

Giannetti Artisans Spelt and Black Cabbage Recipe serves 4 people:


5 to 7 oz of Giannetti Artisans IGP Spelt – https://giannettiartisans.com/shop/artisan-food-of-tuscany/tuscan-natural-spelt-farro-della-garfagnana-igp/

7 oz of kidney beans

17/18 oz of peeled tomatoes or tomato sauce

2 oz of non smoked bacon

1 medium onion

1 carrot

1 stalk of celery

2 black cabbages

olive oil



Soak spelt in cold water for about 3 hours. Rinse at least 2 times. Chop bacon, onion, celery and carrot. Sautè until golden brown in olive oil on a low flame. Add tomatoes and cook for a few minutes. Add black cabbage to sauce and cook until it withers. Add cooked kidney beans and with the water they have been cooked in and bring to a boil. At this point you can add the spelt, salt and pepper. Allow to simmer for 2 hours and stir continuously. Buon Appetito!

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