The spelt is a wheat; it’s possible to divide it in various parts: form of the ear, color of the flour, husk and caryopsis.
The kind of spelt cultivated in Umbria, precisely in Monteleone di Spoleto, it’s the triticum durum dicoccum, with a close-grained and tapered ear.
After the threshing, the spelt has the caryopsis with the glume (pula), therefore it requires, for the food consumption, an additional operation ( polishing) effected with a grindstone. Perhaps it is the only quality of spelt that doesn't produce white flour.
The cultivation of the spelt is generally practised in mountain’s areas with cold and calcareous grounds, where the plant is cultivated up to 1200 m. Thanks to its particular resistance to the atmospheric asperities and the infestations of the parasites it doesn't need treatments with phytochemistries products or herbicidal.
Currently, the interest for the biological products and the search of healthy and natural foods have brought to the rediscovery of the spelt in the feeding, as it’s an integral product. The spelt, with the barley and the cereals in general, it results balanced, in all its components (unsaturated fat acids, vitamins), for a correct feeding, for the metabolic equilibrium and therefore for a better physical efficiency.
The spelt is highly energetic, it contains around 300 calories.
It is not very recommended only in case of colitis or gastritis, since in these cases it could accent the pains.