Farro (Triticum Dioccon)

Farro (Triticum Dioccon)

 

Grown and used in Italy since Roman times, these ancient whole grains of wheat have been a staple of Mediterranean diets for centuries. It is sometimes ground into flour and used to make pasta or bread. This farro is pearled to reduce its cooking time and has a warm, nutty flavor and firm, chewy texture. Use farro in soups, stews, salads and side dishes; anywhere barley is used. Farro makes a fantastic version of risotto, or try a sweet treat by tossing cooked room-temperature farro with some fresh ricotta and honey, then sprinkle with cinnamon.

 
 
 
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