Poggio Del Farro Was Born in Tuscany Farro Wheat, a Cereal to Be

Poggio del Farro was born in Tuscany Farro is an ancient grain that finds in Tuscany the ideal climatic and environmental conditions for its cultivation. Our grain comes from the experience gained in decades spent working the fields and thanks to the passion for careful and responsible farming. To ensure that our farro reaches the customer as good as when it is just harvested, we take care of every step of the production chain from sowing to harvesting, from processing to packaging. farro wheat, a cereal to be rediscovered Our love for this old cereal has inspired us to create many tasty products, all to be enjoyed! our family tradition

2 Poggio del Farro was born in Tuscany Farro is an ancient grain that finds in Tuscany the ideal climatic and environmental conditions for its cultivation. Our grain comes from the experience gained in decades spent working the fields and thanks to the passion for careful and responsible farming. To ensure that our farro reaches the customer as good as when it is just harvested, we take care of every step of the production chain from sowing to harvesting, from processing to packaging. farro wheat, a cereal to be rediscovered Our love for this old cereal has inspired us to create many tasty products, all to be enjoyed!

3 ROMANO Romano has run for many the farmers years a thriving farm near the small village of Piancaldoli, a Let’s meet some of them: few kilometres from Firen- zuola. He combines breeding the spendid Romangnola PIERO cattle with farming fodder Everything started thanks to Piero! and grains. Romano added We owe him the start of the Poggio our farro to his crop rotation del Farro adventure and the redisco- many years ago. very of the cultivation of farro in the Alto Mugello area. Piero runs his farm in the locality of “Casetta”, a few ki- lometers from the passes of the Futa and Raticosa, cultivating in addiction FRANCO to our farro, fodder and hay and raises Franco and his sons, with their families, with great passion his beautiful Cha- live in the very beautiful village of Cabu- rolaise beef cows. raccia near Firenzuola. The land around Caburaccia is wild and solitary. In addition to the cultivation of fodder and grains, Franco’s farm also de- als with the breeding of cattle of the Ro- magnola breed, raised in a rustic way and SIMONE often grazed outdoors. From the first years Simone runs his family farm with his of our company he has supplied us high father Marcello, in the wonderful villa- quality farro. ge of Caburaccia, near Firenzuola. The land around Caburaccia is wild and solitary. In this charming environment Simone’s farm grows fodder and cereals, among wonderful chestnut woods, the symbol and pride of our Appenni- nes.

4 a relationship of co-operation and mutual trust Poggio del Farro started and developed in the Alto Mugello area in Tuscany. Here, the harsh land has suited extensive farming forever. Since the beginning, the main resource of our company has been the farmers and breeders of this intact area of the central Apennines: beliving in our project to reintroduce farro, they helped us to rediscover and reintroduce this ancient and surprising cereal into the crop cycle. A relationship of trust and mutual collaboration binds us to our farmers and this is essential to produ- ce quality farro, without forcing but respecting the time cycles of nature that civilization has known for millennia and continues to pass on to new generations of farmers. Over 300 agricultural farms cooperate with us across the whole spine of the Apennines, from Tuscany to Tuscia and we hope to expand even further.

5 the supply chain

The supply chain of farro starts with the selection of the seeds for sowing. Seeds are delivered every year to the farmers that sow them in autumn (September-October). When it is ripe (July-August), the Farro is harvested and immediately delivered to our Firenzuola plant where it is stored in our silos to be processed later on. Our silos are the heart and the symbol of our business. Being a husked cereal, it comes with the glumes and lamellae around the grain, so it is necessary to remove these shells with various processing stages. There are three main stages: sifting (that allows to get rid of various impurities such as straw, small stones, seeds of other plants), husking (the removal of glumes and lamellae - still maintaining around in the grain the external teguments and precious germ), polishing (that gets rid of the teguments firmly wrapping the grain). Polishing makes the cooking much quicker. No soaking is required.

6 how OUR farro reaches the costumers

CERTIFICATIONS Our Organic Products are certified in Europe by: CCPB (Consortium for the Control of Organic Products), which checks and controls our lands, all our raw materials from organic crops and all our organic products. The plant is alsoBRC and IFS Certified. Some of our products are OU Kosher certified and NON GMO Project verified.

7 An Ancient grain, a pure flavour

When we talk about ancient grains, we mean all the grains that in the millennia have remained original without being subject to hu- man selection; in a few words they remained “as mother nature” created them, without undergoing genetic modifications or variety selections as happened for the so-called modern grains. The ancient grains are rustic species, well-matched to low environmental impact cultivation techniques: they are resistant to disea- se, have adapted to the environment in the centuries, naturally creating some populations called “ecotypes”. There are several kinds of ancient grains many of which have spontaneously adapted to different areas for climate, altitude and soil type; among them certainly FARRO, the oldest cereal cultivated by our ancestors since the dawn of agriculture. The FARRO common name identifies three different subspecies:

FARRO MONOCOCCO (Triticum monococcum) FARRO DICOCCO (Triticum dicoccum) FARRO SPELTA (Triticum spelta)

8 the species

Triticum Monococcum Triticum Dicoccum Triticum spelta Einkorn Emmer Spelt

It is the oldest, the first form of “whe- It’s the most widely spread and cultivated species in Italy. It is wi- Spelt is not particularly suitable to at” ever cultivated by man, it is estima- despread on the Apennines and particularly in Tuscany, Umbria, the Italian climate. Infact, most of the ted to be over 10,000 years old! Marche, Abruzzo, Molise and Lazio. Historically it has been one of spelt available on the market today co- From a nutritional point of view, ein- the cereals that have contributed most to feed our nation, starting mes from Eastern and Central Europe. korn wheat is particularly rich in pro- from the Roman Empire when it was the base of the troops’ diet. Spelta is less rustic and adaptable to teins, antioxidants and carotenoids. Emmer supplies fibre, protein, mineral salts (it contains 42mg of poor soils than emmer wheat. It has a very low glycemic and gluten phosphorus and 440mg of potassium in 100g of edible product. This subspecies originated the present content (3%) which allows it to be ex- Source Inran) and has a low glycemic index. The pro- soft wheat (Triticum aestivum) so the tremely digestible. Research is asses- geny of the current hard wheat (Triticum durum), main use is for milling, to obtain flour sing its properties for consumption by so the flour obtained is very suitable for pasta. Ex- suitable for bakery products. sensitive or intolerant people. tremely versatile, it is excellent to prepare soups and farrotti in winter and salads and cold dishes in sum- mer. Its flour is good for bread, sweets, pizza or fo- caccia; semolina makes excellent pasta. Traditionally Triticum spelta Triticum monococcum it is consumed both pearled and dehusked (that is in the world is called: in the world is called: whole, always with no soaking, just cooking it a bit longer). Italy: SPELTA Italy: MONOCOCCO USA: SPELT USA: EINKORN Great Britain : SPELT Great Britain Triticum dicoccum Canada : SPELT - Canada: EINKORN in the world is called: France: EPEAUTRE France: PETIT EPEAUTRE Germany: DINKEL Germany: EINKORN Italy: FARRO Spain: ESPELTA Spain: ESPELTA PEQUEÑA USA: FARRO/EMMER Great Britain - Canada: SPELT France: EPEAUTRE Germany: EMMER Spain: ESPELTA 9 the value of our company

10 our commitment towards sustainability

Sustainable agriculture is an important commitment we strive to develop “marginal areas” such as our Alto Mugello and the Appennines, thanks Sustainable production and to the cultivation of a rustic and ancient cereal like Farro which is suitable to the type of soil. consumption We work every day for “healthier” food, better if 85% of our farro comes from organic farming. wholegrain or organic, leaving processed and adul- Ethical Sustainability terated food as much as possible. We develop simple We have long-term relationships with farmers but flavoursome products, that can bring benefits built on trust and a series of mutually beneficial to both consumers and to the land producing them. actions (not the purely transactional nature of Our products have clean recipes with very few ingre- most purchasing relations). We sign every year dients. contracts directly with them (no intermediaries). Zero waste All production waste is completely reused and Product Packaging recycled: production materials (cardboards, paper, boxes, etc.) go through separate recycling collections Our packaging is either only plastic or only paper. while the organic production waste is reused by far- We work very closely with packaging developers ms either for bedding in staples or as manure for fer- to obtains suitable and sustainable materials. tilizing the soils. Energy from renewable sources We have chosen to use energy from 100% renewable and certified sources, knowing both the production origin and the source used to generate it, obtaining the TÜV SÜD certifications of origin and production. We also source through the Photovoltaic system with solar panels.

11 Our farro products

FARRO IN GRAIN: our Farro in grains lends itself to both hot and cold preparations: soups, mi- nestrone, but also salad and sweets. An old but extremely versatile cereal. Moreover it has inte- resting nutritional characteristics: it is very filling, rich in nourishing elements and poor in fat.

PASTA: our organic whole grain Farro pasta is produced in 6 diferent shapes with just organic whole grain Farro flour (Triticum dicoccum) and water. The bronze drawing gives it a eough surfece that makes it particularly suitable to absorb sau- ces, while slow drying enhances its organoleptic qualities.

SOUP: our soups and Farrotti are based on simple and traditional recipes ideal for all seasons. Some are ready to eat in just a few minutes to sarisfy also people who have very little time, others are easy to prepare and in a short time because the pack contains all the ingredients. A lot of diferent preparations, really good and flavoursome for all tastes.

FLOURS: our organic Farro flours are the ideal base for a lot of recipes and an in- sipiration for your creativity in the kitchen. With a characteristic intense flavour, they are perfect to prepare bread, pasta, sweets and biscuits and for many other preparations.

12 BREAD SUBSTITUTES: our unleavened products are superb at any time of day, at home or outside as practical snack. Thanks to their crunchiness and delicate taste, they can replace bread during meals.

BREAKFAST CEREALS: the range of products based on Farro for a naturally rich in taste breakfast is composed of: pufed farro and whole grain farro flakes made directly from the simple blowing, flaking and roasting of the whole grain; farro muesli, a rich blend of farro flakes and oat flakes with the addition of dried fruits, chocolates and seeds; farro Bio Drink, a spelt-based organic drink, with no sugar added.

FARRO SNACKS: our bars are handmade in small productions, with simple ingredients and great care. The protagonist of this Granola is our Sprouted Farro that, thanks to an innovative sprouting process, releases all “the vital energy of nature” making its nutrients more digestible and assimilable, and our bars truly unique!

FARRO BISCUITS: our line of biscuits from organic emmer farro and biscuits from organic einkorn farro, all based only on whole grain farro flour, are ideal to start the day with a simple but rich breakfast or as a sweet snack at any time . BAKERY PRODUCTS: when our emmer flours meet the experience of Tuscan artisan pâtisserie, only excellent sweet products can be created!

13 Come and visit us

Poggio del Farro S.r.l.

Legal and operational headquarters: Via Pietramala-Mazzetta, 670/A

50033 Firenzuola (FI) Italy Poggio del Tel. +39.055.818186 Fax +39.055.8189943 Toscana [email protected]

14 14 Poggio del Farro was born in Tuscany Farro is an ancient grain that finds in Tuscany the ideal climatic and environmental conditions 2020 Poggio del Farro, all right reserved EN - 12 / for its cultivation. © Our grain comes from the experience gained in decades spent working the fields and thanks to the passion for careful and responsible farming. To ensure that our farro reaches the customer as good as when it is just harvested, we take care of every step of the production chain from sowing to harvesting, from processing to packaging. farro wheat, a cereal to be rediscovered Our love for this old cereal has inspired us to create many tasty products, all to be enjoyed!