Farro (Triticum dicoccum) is an ancient whole grain wheat with roots that go back over 10,000 years. Traces of farro have been found in modern-day Turkey, Egypt, and Morocco. Farro has been cultivated in Italy for centuries, especially in the central region of Umbria, where it is an important element of the local cuisine.
Ancient grains like farro, quinoa, amaranth, and spelt have been grown on a small scale around the world yet have never been industrialized for mass production. This means the grain is of the same variety that has been consumed throughout its history. Farro has been sustained throughout history because it grows well in poor soil conditions and is resistant to certain farmland diseases.
Farro is very popular in health food markets due to its very high fiber content, as well as a wealth of nutrients like vitamin B3 and zinc. It also has been used in beer production and ground to make bread and pasta. Farro is also one of the five grains named in ancient rabbinic literature to be used in making matzah for Passover. In certain texts, it is referred to as 'spelt,' but that name now refers to an entirely different variety of wheat.
Farro is a popular grain for salads and soups since it retains a firm, chewy texture through cooking. In Umbria, one of the most popular methods of preparing farro is in 'farrotto,' a variation on the classic Italian rice dish risotto.
Our Organic Farro is whole-grain emmer wheat from Northern Italy, lightly pearled by an ancient artisanal process to produce a cooked grain that is softer than whole, un-pearled wheat grains, but which still retains many of the nutritional benefits of its bran and germ layers.
Semi-pearled emmer wheat
High-fiber, healthy whole grain that has never been altered for industrialization
Certified organic to the specifications of the USDA National Organic Program
Weight: 10.5 Lb
