Farro is an ancient type of wheat with delicate, nutty flavours. Farro is also known as Emmer wheat or Triticum dicoccum, and was one of the first types of wheat to be cultivated. Farro was grown widely across Northern Africa and Europe until the early Roman times. The grain's importance declined with the development of durum wheat, but farro's distinctive nutty flavour means farro is still popular in traditional Italian dishes.
The pearled farro, or 'farro perlato' grains are hulled to remove the tough outer husk, making them more tender when cooked. Farro grains are used in traditional Italian Tuscan bean soup, Zuppa di Farro; and in a risotto-like dish, farrotto. Farro is also delicious tossed in with herbs and roasted vegetables for a hot or cold salad.
Sala Cereali have been producing flours, grains and pulses from Sondrio in Northern Italy since 1906. Their products are made using local produce and traditional methods.
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