Farro

Farro

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.

 

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