Mulino Marino organic enkir, or einkorn, spelt grain is a versatile ancient grain with a nutty flavour. Enkir was the first variety of wheat ever farmed by humans. It is also known in Italian as piccolo farro, and is interchangeable with farro in most recipes. Unlike modern wheat and other commercially bred grains, the gluten in enkir is so easy to digest that even those with a gluten intolerance can enjoy it. Enkir’s taste is often described as warm, rich, and much nuttier than modern wheat. Whole organic enkir berries are a fabulous alternative to rice and barley. Cooked enkir is even great with fresh fruit and honey for breakfast! Enkir flour is also fantastic in baking, making a golden yellow bread with a nutty flavour. Many people prefer to freshly grind their own enkir into flour whenever they need it, as ready-milled flour can lose its flavour and go rancid very quickly. Mulino Marino was founded in southern Piedmont in the mid-1950s by Felice Marino. He was fascinated by traditional flour milling, so when a small mill came up for sale – complete with original mill-stones – Felice knew he had to buy it. Together with his wife and her parents, he started to learn the milling business.
