In recent years, Swiss farmers have been bringing many innovative products to the market. One of my personal favourites is spelt kernotto, made from ground organically-grown spelt of a
traditional Swiss variety. Because it is ground, the kernotto has an almost risotto-like consistency after cooking. As well as more bite, it also has a more intense flavour than risotto. Kernotto can be prepared just like its Italian role model. Traditional-variety spelt kernotto comes from the farm run by Brigitte and Werner Thommen in Eptingen (Basel-District), who also grind the spelt in their own mill. As for the bran left over, instead of being added to the compost, it’s used as feed for their own animals. A beautifully thought-out product that tastes delicious.
