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Farro (Emmer)

“Farro” is a generic term that sometimes refers to Einkorn, Spelt, or Emmer. When we talk about Farro, we refer to the more common meaning of Emmer.

A staple grain in Mediterranean cuisines for centuries, it’s known for retaining it’s texture after it’s been cooked and its high nutritional value. SO  versatile in cooking and baking, it works in salads, soups, and pilafs as well as hearty baked goods.

Farro

Is farro healthy?

Farro is also an excellent substitute for refined grains and is easy to include in your diet. It is a Mesopotamian wheat grain that dates

Farro basics
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Farro (Emmer) recipes

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All about Farro (Emmer)

Farro (Emmer) 101

(triticum dicoccum)
  • Color: Range in color light tan to reddish-brown
  • Nutritional benefits: A nutrient-dense grain, providing a good amount of protein, dietary fiber, and essential minerals such as magnesium, iron, and zinc. It also contains B vitamins, including niacin (vitamin B3) and thiamine (vitamin B1)
  • Taste: Has a nutty, earthy flavor and a pleasantly chewy texture. The texture remains firm even after cooking, providing a satisfying mouthfeel to dishes. The taste and texture of Farro are often likened to a combination of brown Rice and Barley
  • Ideal for: Can be cooked and used in a variety of dishes. It is often prepared similarly to rice or barley, with a hearty, chewy texture. Farro can be used in salads, soups, stews, and pilafs. It's a versatile grain that pairs well with a wide range of ingredients, making it a popular choice for many culinary creations
  • Origin: Evidence of its cultivation dates back to early civilizations in the Mediterranean region. It was a staple food in ancient Rome and Egypt and was highly valued for its nourishing qualities