IL LIBRO

IL SAPERE E IL SAPORE DEL FARRO

DI

ELIO CAPECCHI

 

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INTRODUCTION

The meeting between me and spelled it may seem random, but is not. There are situations, for each of us in life that are definitely predestined.
From the first moment I understood the need to know more and 'party a direct issue in all directions. The information comes from the strangest texts: Bible, manuscripts, treatises, books, agriculture, newspapers, as well as send recipes from friends in all regions. The material was of considerable interest and to fill a manuscript.
The reasons why the research led to this publication, although modest, are certainly
other for conventional farmers do not like me may be easy track to produce and market products and alternative biologic.In fact there are niche markets that sell healthy foods but also guaranteed genuine and typical. The exact opposite of the products offered by large retail chains.
This book will surely delight lovers of fine cuisine and simple, will cheer those who love real food, macrobiotic cooking, kitchen and full biodynamic.
Another reason why did this publication and to convince some restaurants to include in your daily menu spelled ...
So I can say with certainty that the meeting was pleasant spelled out the measure as having read a lot, I've grown, cleaned and eaten in different ways.
Helped by many people around, impossible to name them all.
I hope that the meeting between you and the barley is profitable.
Elio
Capecchi

 

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ELIO CAPECCHI

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email: farro@fattoriacantagallo.com