500 g - Packaging: cello bag
Ingredients: Spelt “Dicoccum” wholemeal flour.

Spelt Ditali “Tuscany stile”

Ingredients (serves 4): 150g Spelt Ditali, 300g white Tuscany beans, 50g bacon, 50g parsley, 1⁄2 savoy, 1 small onion, 1 celery stalk, 2 small carrots, basil, 1 clove of garlic, rosemary, thymus, 3-4 tomatoes, 6 tablespoons extra virgin olive oil, salt, pepper.

Preparation: cook the white beans keeping the cooking water and puree half quantity. Put in a pan with a little oil, the parsley, the garlic, the carrots, the rosemary, the basil, the bacon and the onion finely chopped fry for few minutes then add the diced tomatoes, the savoy finely cut, the thymus, the puree of white beans and the entire ones together with their cooking water. Add salt and cook on a low heat. Cook the Spelt Ditali in abundant water, keep them “al dente” drain and pour them into the pan with the prepared sauce, serve without cheese.