Narrative label Variety For many decades we produce pasta with spelled triticum dicoccum, one of the oldest cereals cultivated by man, whose origins date back to over 5000 years ago in the Fertile Crescent. Subsequently Pliny the Elder defined it as “the first food of ancient Lazio”. The morphological characteristics of this plant make it particularly suitable for cultivation in otherwise unproductive soils: the high size guarantees good resistance to weeds. The root system develops in a directly proportional way to the height (110 / 120cm) and allows it to draw on the deeper layers of the soil, rich in nutrients unlike the modern grains with a poorly developed root system (40 / 60cm) which feed only in the most superficial and therefore poorer layers of the soil. Cultivation Alce Nero began years ago to involve farmers first around their historic headquarters in the Marche and then Bologna hills, to enhance marginal agricultural areas. This ancient cereal is suitable for stony soils and often poor in nutritive elements. We grow it today in mostly hilly and mountainous areas of Emilia Romagna, Tuscany, Lazio, Puglia and Basilicata. Processing The wholemeal flour obtained from this cereal after sieving is mixed with spring water that flows at 2000 meters on the dolomites. From this union comes the Alce Nero pasta with its intense aroma of hazelnut already perceptible in cooking. Spelled does not have the strong bran flavor of whole grains and therefore its neutral taste goes well with seasonings. It also absorbs a considerable amount of water during cooking, resulting in a noticeable satiety index.