Monograno Line with Spelt

Used since Celts, Egyptians and Etruscans, for some thousands of years. it was even used in the Neolithic by prehistoric men. Interpreted to perfection by the master pasta maker, in cooking
gives its gentle scent of machis, fresh hazelnut and pulp
cooked eggplant, in the mouth it is crispy, of bread crust, butter
of peanuts and with a slight jujube finish. It has another selenium content that counteracts free radicals. It contains vitamins of groups A, B, C, E , calcium, phosphorus, sodium, magnesium and potassium. It is a good source of protein and iron.  It contains a lot of fiber.