Grain
Farro
Farro is the culinary name for ancient hulled wheats—chiefly emmer, with einkorn and spelt sometimes sold under the same label. Chewy, nutty berries suit salads, soups, and risotti-style farrottos. Pearled farro cooks faster; whole farro keeps more bran. Italian trade grades (farro piccolo, medio, grande) roughly track einkorn, emmer, and spelt.
Also known as: Farro, Siyez
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Breeds, cuts & preparations
Variety
EinkornEmmerFarro GrandeFarro MedioFarro PiccoloPearled FarroSemi-pearled FarroSpelt Farro TradeTriticum dicoccumTriticum monococcumTriticum speltaWhole Farro
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicFair TradeHeirloomLocally GrownNon-GMOOrganicRegenerativeSeasonalSingle OriginStone GroundWhole Grain
Preparation
BoiledCrackedDriedFermentedFlakedFlourFreshGritsGroundHulledMaltedMealParboiledPearledPolishedPowderRoastedRolledSoakedSproutedSteamedToastedWhole
CommonCharacteristic
ChewyEarthyFirmHeartyNuttySweetToastyWheaty
History
TR
Emmer and einkorn were among the earliest domesticated wheats of the Fertile Crescent.
IT
Roman agriculture relied heavily on emmer (far) before common wheat dominated.
IT
Farro persisted in Italian regional cookery while industrial wheat took mass markets.
Heritage grain interest revived farro as a specialty salad and soup berry worldwide.