Polba

Polba

Even the ancient Romans used Polba in Puis Latina, a dish consisting of grain and legumes cooked in water. Each family has a special mill to clean the grains of half a half from hard, not prayed films. Umbrian Polba belongs to the variety of Triticum Dum Dicoccum, and is grown everywhere in the vicinity. Polba was replaced by wheat, which is easier to process. Indeed, half after threshing should be cleaned from films, after conducting special processing.

This is an undemanding plant, it does not need a lot of water, it grows where other crops may not survive. Years passed, and Polba opened again, evaluating its nutritional value, and it began to eat more and more wider. Polba contains more important amino acids and proteins than in many other grain crops. She is rich in microelements and vitamins. And since it contains a lot of silicic acid, with its use, the skin improves, and the hair is made shiny, moreover, it strengthens the intelligence. Halfbu needs to be soaked from 12 to 48 hours, and then cook for a very long time. Preparing it in a pressure cooker twice as fast, and crushed grain does not need to be soaked. And then it will be cooked over low heat in 20-30 minutes. La Minestra Difaro, Polay soup is the most typical dish of this cereal. It is also used in Lazio. Very valuable dish and Imbrecciata, consisting of various cereals and beans.

If you are the owner of an agricultural enterprise and are engaged in the cultivation of cereals or other crops, then you undoubtedly had a desire to sell your products for export. Having moved here, you will get acquainted with the proposal of the August agricultural holding, which will help you with the export of your products.

Polba