The spelt of the Garfagnana (Triticum dicoccum) is certainly the most ancient cereal of all those that have come down to our day, having been cultivated as early as the seventh millennium BC in its areas of origin (the Middle East, North Africa). The Garfagnana is one of the few areas that, thanks to a solid agricultural tradition and a particularly suited natural environment, has continued to produce and market spelt, representing in Italy the production area par excellence of this cereal, which enjoys good appreciation on account of its uniqueness and quality. Sowing takes place, using hulled seed, in the months of October–November, on suitable soils, in an altitude band varying between 300 and 1,000 metres above sea level. The harvest takes place in summer, usually in the month of July; the spelt grain must then be “pearled”, that is, freed of the glumes and part of the pericarp. This operation is carried out with special millstone mills or, as is done today, by means of simple machines suited to the purpose. The cultivated surface exceeds 200 hectares, for a production of around 5,000 quintals a year. The spelt of the Garfagnana is used in some tasty and traditional recipes of Garfagnana cuisine. The typical dishes are spelt soup and tarts. It can also be used in the kitchen for any dish in place of rice and pasta. Turned into flour, it is used for the preparation of pasta, focaccias, cakes and biscuits. In 1996, the Spelt of the Garfagnana received the European recognition of Protected Geographical Indication (PGI).