Hulled wheat, a very ancient cereal disappeared almost everywhere, survives in Garfagnana in Tuscany where it is sown in autumn on a previously prepared soil, using dressed seeds deriving from the local population of Triticum Dicoccum. The production must take place without the use of chemical fertilizers, pesticides and herbicides; given the high rusticity of the plant, the hulled wheat cultivated with the traditional technique is in fact a biological product. Thanks to the climatic peculiarities of the area, to the characteristics of the land and above all to the care of an absolutely natural cultivation, hulled wheat I.G.P. Garfagnana is the only one that does not need to soak and keeps cooking five times more than any other hulled wheats. The harvest is done in the summer and before being used, the hulled wheat grain is shone in the ancient stone mills of the territory where it is regularly used to make the famous hulled wheat soup and the inimitable piquant pies.