Farretti are made by Val’s Natural Bakery; an Italian run family business, which combines a passion for baking with Italian flair to produce high quality, hand made snacks.

After over a decade running a restaurant in Italy the company’s founder Valeriana moved to the UK with her fervour for baking. She now re-creates Italian home baking in her West Sussex based kitchen and produces Mediterranean organic inspired snacks for you to enjoy at your table.

Farretti are a popular healthy organic snack and the ideal accompaniment to dips, spreads and cheeses. Baked using simple high quality ingredients, spelt and extra virgin olive oil imported from Italy. This oil is the finest available, produced by physical means with no chemical treatment it’s the purest form possible. The oil’s beautiful aroma and
taste are evident in Farretti.

Farretti is currently available in the following flavours:
Rosemary & Garlic, Chilli & Chive, Parmesan, Cheddar, Tomato & Basil and Plain (no salt).

Farretti are yeast free, nut free and suitable for
vegetarians .

Spelt is a key ingredient used in Farretti, an ancient grain dating back to 5000 BC the humble grain has recently enjoyed recognition as the ‘new’ ‘nutritious’ rival to wheat.

It is said to be easier to digest than wheat and richer in nutrients and mineral content (high in proteins, vitamins B and E) and has a mellow nutty almost malted sweetness. And while combine harvesters easily remove the husks of wheat, the husks of spelt are tougher and trickier to remove making is ideal for chemical free production.

Spelt Facts
Contains approximately 57.9 percent carbohydrates (excluding 9.2 percent fibre)
17 percent protein
3 percent fat.

Born on a farm in Italy Abruzzo, Valeriana spent her early years enjoying the rural gastro delights of the local region Abruzzo including fresh ingredients straight from the family farm; ricotta, grape juice, fresh eggs, milk straight from the cow and home made bread.

It was these delectable flavours that inspired Valerie and her passion for baking. Watching her mother in the kitchen, kneading dough and lavishing fresh bread with rosemary and olive oil, Valerie learnt the traditional baking techniques that have enabled her to produce authentic Italian baking today.

If you ahve any questions or would like to get in touch with Val, please use the contact form at the bottom of this website.