Origin: Mediterranean and Near East
What Is It: A type of wheat called emmer, spelt or einkorn. Debate exists on this topic.
Also Known As: Farro medio, farro grande or farro piccolo
Staple Now: Because farro is difficult to grow and has comparatively low crop yield, this ancient grain fell out of favor. It is now enjoying a resurgence in Italy.
Major Producers: Grown in the mountainous regions of Tuscany and Abruzzo
Flavor Profile: Nutty, distinctive.
Texture: Large grains with a firm, chewy texture.
Nutritional Highlights: High in fiber, vitamin B and protein.
Common Dishes: Used in soups, stews, pilafs and salads.