Farro

Farro is a food composed of the grains of certain wheat species, sold dried and prepared by cooking in water until soft, but still crunchy (many recommend first soaking overnight). People eat it plain, and often use it as an ingredient in salads, soups, and other dishes. Farro is an ethnobotanical term derived from Italian Latin for a group of three wheat species: spelt (Triticum spelta), emmer (Triticum dicoccum), and einkorn (Triticum monococcum), which are types of hulled wheat (wheat that cannot be threshed).

The wheel of change has not affected one of the first and finest grains grown by our early farmers more than 2000 years ago. Farro vanished from modern agriculture because of its protective husk that required more complex dehulling and milling machinery. Farro is high in fibre, rich in B Complex vitamins, protein, zinc and has a softer gluten that is gentler to the digestive system than wheat. We stone grind it to crack the bran. Farro has a delicious nutty flavour with a chewy texture, and can be substituted for rice, lentils, couscous and pasta in soups, salads and more.