Farro

Description

Farro is an ancient grain with roots tracing back to early Mesopotamia and the Fertile Crescent, where it was one of the first domesticated crops over 10,000 years ago. Revered by the Romans, who referred to it as the “mother of all wheat,” farro has made a strong comeback in modern kitchens for its rich nutritional value, hearty texture, and nutty, slightly sweet flavor.

The term “farro” is often used as a collective name for three ancient wheat species: Einkorn (Farro piccolo), Emmer (Farro medio), and Spelt (Farro grande). Among these, Emmer wheat is the most common type found in stores and used in Mediterranean cooking, especially in Italy, where farro is a staple in soups, stews, and salads.

Farro grains are oval-shaped with a firm, chewy bite and a toasty, nut-like aroma. It is typically available in three forms: whole farro, which has the bran intact and requires overnight soaking; semi-pearled farro, with part of the bran removed for quicker cooking; and pearled farro, with most of the bran removed, which cooks in just 15–20 minutes. The less processed the grain, the more nutrients it retains.

One of farro’s biggest appeals is its dense nutritional profile. A single serving is packed with complex carbohydrates, plant-based protein, fiber, and important minerals such as magnesium, iron, zinc, and B vitamins, including niacin. Farro is also high in antioxidants, particularly polyphenols, carotenoids, and selenium, which help protect cells from oxidative stress and inflammation.

Though it does contain gluten, farro is often easier to digest than modern refined wheat due to its ancient genetic structure and lower gluten content. Many people with mild gluten sensitivity (not celiac disease) find they can tolerate farro better than conventional wheat products.

In the kitchen, farro is a versatile grain that can be used in place of rice, quinoa, or barley. It shines in Mediterranean and Italian-style dishes such as farro risotto (farrotto), grain salads with roasted vegetables and feta, or warm bowls topped with leafy greens, beans, and tahini dressing. It’s also delicious in hearty soups like Tuscan vegetable soup or as a breakfast porridge with fruits, nuts, and honey.

Farro’s firm texture allows it to hold up well during long cooking times, making it an excellent base for batch-cooked meals, packed lunches, and meal-prepped grain bowls. It absorbs flavors well, pairing beautifully with broths, herbs, and dressings without becoming mushy.

When shopping, look for farro labeled as organic, whole grain, or semi-pearled, depending on your cooking needs and dietary preference. It is commonly sold in resealable bags or paper cartons in the grains or natural foods section. To prepare farro, rinse thoroughly and cook it in a 2.5:1 water-to-farro ratio, simmering until tender. Cooked farro can be refrigerated for up to 5 days or frozen for several months.

From an agricultural perspective, farro is a resilient and sustainable grain. It requires fewer pesticides and fertilizers than modern wheat varieties and can grow in less fertile soils. Its long history of cultivation without genetic modification also makes it appealing to those seeking heritage, non-GMO foods.

Today, farro enjoys renewed popularity among nutritionists, chefs, and health-conscious consumers who appreciate whole foods with functional health benefits. Whether used in rustic dishes or elegant entrées, farro delivers both nutrition and culinary satisfaction.

In conclusion, farro is more than just an ancient grain—it’s a modern superfood with deep historical roots and broad culinary applications. Its earthy flavor, chewy texture, and health-promoting properties make it an essential addition to any well-rounded pantry.

Quantity is 500 grams