| Welcome to the Casa Retaggio Product Line. All products are NON GMO and are grown and/or produced using Certified Organic methods . |
 Emmer is the second oldest of the 4 Ancestral Wheats, (1st. -Einkorn, 2nd. -Emmer, 3rd. -Spelt, 4th. -Kamut®, and was a wholesome daily staple of the ancient Egyptians. It has been grown for millennia in the Middle East, North Africa and Italy where it is known as Farro.
Visit www.farro.ca for more information. |
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Hulled Emmer
Called decorticato in italian, this is the whole grain in it's purest form with all the outer bran intact. Hulled grains typically need to be pre-soaked in water before cooking, however some nutritionists believe this is only necessary if the grain is to be eaten raw.
8 hours is more than sufficient for most applications with a 20-30 minute cooking time. If you are not pre-soaking, then allow 40-45 minutes. |
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Semi-Pearled Emmer
Called perlato in italian, this format has a little bit of the outer bran removed. No need to pre-soak and pearled emmer cooks in about 20 minutes if boiling and 30 minutes if steaming. |
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Cracked Emmer
Called spezzato in italian, this is the hulled grain that has been mechanically broken to a very coarse texture. Similar in size to bulghur wheat this format cooks in about 10 minutes. No pre-soaking required. |
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Stoneground Wholemeal
Emmer Flour
As the name suggests, this is hulled emmer that has been milled into flour. Perfect for making pasta, tart bases, and biscotti. |
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| Emmer Pasta |
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Spaghetti
Made from stone ground wholemeal emmer & water, this pasta is produced the old fashioned way: dried at a low temperature between 36 & 48 hours. This process maintains most of the nutrients, makes the pasta easier to digest and gives it a pleasant chewy texture.
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Tagliatelle
Made from stone ground wholemeal emmer & water, this pasta is produced the old fashioned way: dried at a low temperature between 36 & 48 hours. This process maintains most of the nutrients, makes the pasta easier to digest and gives it a pleasant chewy texture. |
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Fusilli
Made from stone ground wholemeal emmer & water, this pasta is produced the old fashioned way: dried at a low temperature between 36 & 48 hours. This process maintains most of the nutrients, makes the pasta easier to digest and gives it a pleasant chewy texture. |
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| Legumes |
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Grass Pea
(Lathyrus sativus)
aka cicerchia (italian), Teora (punjabi), pois bretonne(french)
More flavourful & sweeter than a chick pea, it also contains a much higher protein content in comparison. Requires 8 hours pre-soaking. |
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Umbrian Lentils
This renowned Umbrian variety is small, tasty and tender. Does not require pre-soaking and cooks in as little as 20 minutes. |
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