Spelt is a species of wheat grain. It was an important staple food in various parts of Europe from the Bronze Age to medieval times, but has survived as part of the daily diet in various parts of Italy, including Tuscany, Umbria and Le Marche. More recently, it has found a new market as a health food and as a substitute for common wheat for those with a gluten intolerance or allergy. Nutty and delicious, spelt is used in soups, salads or casseroles, or is ground to a flour for bread and pasta making. This recipe is from Le Marche.
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