Specialising in Spelt & Gluten Free
A Vincenzo Lotito & Yvette Romanin Establishment
WHY USE SPELT FLOUR?
Spelt is a non-hybrid grain that has been widely used in Europe since 500BCE and harvested as early as 5000BCE.
Spelt is highly nutritious and its proteins are easier to digest than those found in wheat.
Not only is Spelt low in gluten, it contains special carbohydrates which are an important factor in necessary blood clotting and stimulating the body's immune system.
Spelt is also a superb fibre source and has significant amounts of B-complex vitamins. Its protein content is 10% - 25% higher then common varieties of commercial wheat.
WHAT ABOUT GLUTEN-FREE OPTIONS?
We are pleased to offer gluten-free bases as an alternative for any pizza selection on our menu. Made on-premise daily, our gluten-free bases are carefully baked for excellent taste and texture.
All our fresh produce toppings are carefully cooked in-house and where available, smallgoods are sourced from companies who use gluten-free ingredients.
Please call a day in advance if large numbers of gluten-free bases are required.
We only use 100% Spelt flour for our Spelt pizza bases which are prepared on-premise daily.
In spite of global grain shortages and the high cost of limited spelt crops, we are dedicated to sourcing and providing fantastic spelt products at competitive prices. Simply put, the benefits of Spelt are worth it! By freshly preparing our own pizza bases in-house, sourcing fresh produce and cooking with a wood-fired oven, our Pizza Farro team create a healthier pizza of excellent taste and quality.