Spelt is back in style

Cinzia Cuneo 6 luglio, 2013 cereali, ricette

Spelt is a rustic cereal of the genus Triticum (a variety of wheat), which was formerly the staple diet of Latin populations.

Once other varieties of much better cereals such as common wheat, corn and rice were introduced, spelt cultivation gradually declined until it almost completely faded away.

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It owes its current born-again status to its valuable dietary properties, and has become a “star” food among organically grown crops because it is a hardy plant that is not only resistant to cold and disease, but also requires no fertilizers or pesticides.

Often referred to as the “caviar of grains”, spelt has a pleasant nutty flavour, with a slightly crunchy texture. Though it is mainly used in soups, it can also be excellent in cold salads and as an accompaniment like “faux risotto”.

Try some of our recipes that are featuring spelt:

• Country Style Soup with Spelt
• Pesto-flavoured Spelt Salad
• Toscan Soup of Beans and Spelt

Originally published in the Journal de Montréal on July 6, 2013.

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.