Monterosso cultivates Triticum Dicoccum according to the criteria of natural and organic agriculture, rediscovering the value of a cereal with ancient historical roots. In fact, spelt may be considered one of the most ancient cereals cultivated by man; archaeological findings attribute it to Syria, Egypt and Mesopotamia. In Italy indications of its cultivation are present in Latin literature from the pre-imperial ages. In fact, spelt was one of the basic elements of the diet of the ancient Romans and the subject peoples. Spelt took a welcome place on the tables of the Romans and in particular it was very present in the preparation of Puls. This was a sort of polenta or soup made from spelt flour, which was ground using rudimental stone mortars, cooked in water, milk or in broth and it constituted the national dish of ancient Roman cuisine. Vario Flacco points out that ìthe Romans used spelt exclusively for three hundred yearsî. There is a historical link that binds Monterosso spelt and the Roman civilisation: the company cultivates its spelt on the land of the Serragualdo plain, the site of the famous battle of Sentinum, which took place in 295 A.D. and which consecrated the triumph of the Romans over the Etruscans. The Romans also used spelt for propitiation rites and sacred rituals, given that it was considered to be the grain of power as Cerere, the Goddess of the harvest, protected it. In the ancient Roman marriage ritual there was in fact the conferratio. This consisted of the exchange between the bride and groom and the offering of a flat spelt loaf (panis farreus) to Jove, as a binding legal and patrimonial element necessary for the union and which would favour good fate. And so Monterosso pasta, in its four varieties, pennette, spaghetti, riccioli and conchigliette, constitutes a good wish for all of those who introduce it to their diet.