Grain
Triticum monococcum
S tier
Triticum monococcum is einkorn—the diploid ancient wheat sold as farro piccolo—small, pointed grains with a delicate yellow crumb character when milled and a sweet, almost buttery porridge when cooked whole. Gluten structure differs from modern wheat; baking needs gentle handling. As farro it is the smallest Italian grade. Cook whole einkorn berries for refined grain bowls. Flour suits pasta and tender breads with lower rise. Turkish siyez is a celebrated monococcum food culture parallel to Italian piccolo.
Track this ingredient
Characteristics
Preparations
Traits
History
Einkorn was among the earliest domesticated wheats of the Fertile Crescent.
Einkorn farming persisted in pockets as emmer and later bread wheat expanded.
Farro piccolo kept monococcum alive in Italian mountain agriculture.
Health and heritage markets globalised einkorn berries and flour.