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PGI — Provence-Alpes-Côte d'Azur
10,000 years of history: einkorn, one of the earliest domesticated cereals, still endures on the high plateaux.
Cereal from Provence-Alpes-Côte d'Azur, PGI (IGP) since 2009.
Petit épeautre, or einkorn (Triticum monococcum subsp. monococcum), is woven into the archaeology of human civilisation. It was among the very first domesticated cereals, around 10,000 years ago, in the Fertile Crescent (south-east of present-day Turkey). Ancient Egypt cultivated it under the name 'emmer' (although emmer is technically another closely related species). The Greeks and the Romans adopted it on a massive scale. In the Middle Ages, despite the rise of common wheat, petit épeautre persisted as a peasant crop in the mountains.
In Alpine Provence, particularly on the plateau de Valensole, the plateau d'Albion and the foothills of Mont Ventoux, petit épeautre found a final refuge. The harshness of the terrain — poor soils, rocky outcrops, low water retention — suits this hardy cereal perfectly, traditionally grown in rotation with lavender. Until the agricultural mechanisation of the 20th century, it accounted for a major share of sowings.
The second half of the 20th century brought decline: low yields, an unprofitable market. The 1990s marked a turning point: a group of producers came together in 1997 to form the Syndicat Interdépartemental des Producteurs de Petit Épeautre de Haute Provence, officially recognised as an Organisme de Défense et de Gestion in 2007. In 2009, the Petit épeautre de Haute-Provence PGI sealed this revival, protecting an area of 235 communes spread across four départements (Drôme, Alpes-de-Haute-Provence, Hautes-Alpes, Vaucluse).
Today, the PGI covers around 340 hectares, with an annual production in the region of 350 tonnes of husked grain.
Appearance
Small, rustic grain, golden straw-yellow in colour. Husk (integument) difficult to separate ('clothed'), hence the name épeautre (from the Latin 'spelta', meaning 'clothed').
Aroma
Subtle aroma of toasted hazelnut, light peat, mountain herbs.
Taste
Delicately sweet, cereal-forward, reminiscent of ancient wheat. No acridity. Discreet mineral notes from the limestone terroir.
Texture
Honeycomb texture, remarkable porosity. Crunchy grain that stays crunchy even after soaking and prolonged cooking. Rich in high-quality protein (all 8 essential amino acids) and low in gluten: tolerated by mild gluten sensitivities (non-coeliac). Abundant fibre.
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Einkorn risotto (with mushrooms, saffron, cheese). Rustic soup with autumn vegetables. Country bread (20–30% einkorn + 70% soft wheat). Fresh pasta. Sweet breakfast porridge. Pairs with game, mountain mushrooms, goats' cheese. Remarkable nutritional value for athletes and health-conscious families.
Since: 2009
Key requirements: Zone of 235 communes across 4 départements (Drôme, Alpes-de-Haute-Provence, Hautes-Alpes, Vaucluse), minimum altitude 400 m; extensive cultivation without pesticides or weedkillers; yield limited to 40 quintals/hectare; non-hybridised Triticum monococcum seed, from crops grown under PGI
Trade association
Family-run
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In 1997, a group of Haute Provence producers came together within the Syndicat Interdépartemental des Producteurs de Petit Épeautre de Haute Provence to consider how to gain recognition for their grain. In 2007, the trade association was approved as an Organisme de Défense et de Gestion (ODG), a milestone that led to obtaining PGI (IGP) status for the grain in 2009, followed by that for the flour in 2010.
Based in Mévouillon, in the Drôme, the trade association draws up and maintains the specifications for the two PGIs — for the Petit Épeautre grain and for its flour — and approves the millers authorised to produce flour under the PGI mark. It also coordinates the sector: a map of producers, promotion through recipes and points of sale, and initiatives to promote the Haute Provence terroir, spanning the départements of Drôme, Alpes-de-Haute-Provence, Hautes-Alpes and Vaucluse.
| Address | 7 Chemin d'Aumage, 26560 Mévouillon, France |
| 04 75 28 51 86 | |
| petit.epeautre@orange.fr | |
| petitepeautre.com | |
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All production is certified organic, since 2011. |
Family-run
La Ferme de Sandrine Faucou presents itself as a family farm located in Vachères (04), operating under organic agriculture and holding the Nature et Progrès mention for five generations. Sandrine Faucou grows Petit Épeautre de Haute-Provence PGI (IGP) there in compliance with the appellation's specifications, alongside chickpeas, lentils and lavandin, which are processed and marketed through short supply chains — direct sales at the farm and in local producers' shops. Her range includes petit épeautre grains, flour, flakes and pasta, lavandin essential oil, as well as pasta made from Khorasan wheat, ancient wheat and rye.
On her 50 hectares between the Luberon and the Montagne de Lure, managed under crop rotation, she produces between 15 and 25 tonnes of petit épeautre each year, which she processes herself and sells in producers' and specialist shops, to restaurants — including Michelin-starred establishments — and to local bakeries that she supplies with flour. Committed well beyond her farm, she chairs the Organisme de Défense et de Gestion du petit-épeautre de Haute-Provence, a PGI recognised since 2010, and is actively involved with the INAO, the Chambre d'Agriculture and Agence Bio, where she serves as a board member.
| Address | 1610 La Plaine, route d'Oppedette, 04110 Vachères |
| +33 (0)6 75 65 24 18 | |
| sandrinefaucou@yahoo.fr | |
| fermebio-sandrine.fr | |
| Visits | By appointment |
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All production is certified organic, since 1995. |
