I’m always looking for 0 Km products, and a few weeks ago I met a women who has a farm just 15 minutes from my house … also be reached by bicycle on a bike path in the wonderful nature of the first hills near Modena, Torre Maina. Here, under the ancient tower, I discovered the Organic and Natural Farm of Stefania Severi https://www.facebook.com/Azienda-Agricola-Biologica-Naturale-899417386797154/ . After a walking around the farm, accompanied by the scent of flowering plants and freshly cut grass and listening to Stefania’s story, I bought some different ancient grain’s wholemeal, chickpeas and spelt. With this spring recipe I’d like to present you the wonderful organic Dicocco spelt, in a very elegant form.

Ingredients (4 people):

  • Dicocco spelt 8,4 oz
  • vegetable broth 2 lt
  • ½ leek
1 carrrot
  • asparagus 7,5 oz
  • 1 clove of garlic
  • 1 tablespoon extra virgin olive oil
  • fresh thyme

for the complement sauce:

  • 20 basil’s leafs
  • 4 tablespoon of extra virgin olive oil
  • 4 toasted hazelnuts
  • 10 salted capers


  1. Bring the vegetable broth to a boil and salt; cook the spelt for about 45 minutes (or look for the cooking time on the package).
  2. During this time prepare the vegetables: wash them and cut into small cubes. Possibly the same size for all.
  3. Heat a pan with a tablespoon of extra virgin olive oil and a clove of garlic.
  4. Sautè the vegetables in the same pan for about 5 min; salt and put aside 4 tablespoons of vegetables cubes to use them to garnish the plate.
  5. Drip the spelt and sautè with the vegetables for one min.
  6. Blend the basil’s leafs, the oil, the toasted hazelnuts and the capers all together to prepare the complement sauce.
  7. Put in the centre of the plate a professional presentation cooking ring and press inside the spelt to obtain a single portion.
  8. Then sprinkle randomly other diced vegetables on the surface of the plate and add some coffee spoons of the basil’s sauce. Finish with some thyme’s leafs.