Poggio del Farro
Wholemeal Italian Farro
What it is
This is wholemeal farro, an ancient grain that has been cultivated for thousands of years. It is a variety of emmer wheat, known for its nutty flavor and chewy texture. The whole grain retains its bran and germ, offering a hearty and satisfying bite. It is grown in Italy, reflecting a tradition of quality and heritage in grain production. This farro is a versatile pantry staple for those seeking wholesome ingredients.
How people cook with it
Farro is a wonderful grain that can be used in many different dishes. It adds substance and a pleasant texture to both hot and cold preparations.
- As a base for grain bowls
- In hearty soups and stews
- As a side dish
- In salads
To prepare wholemeal farro, rinse the grains thoroughly under cold water. Combine one part farro with three parts water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 30 to 40 minutes, or until the grains are tender but still have a slight chew. Drain any excess liquid. It can be served warm as a side or cooled and added to salads and other dishes. Its robust nature holds up well to various cooking methods.
How it differs from similar foods
Wholemeal farro differs from pearled farro because it has not had its bran and germ removed. The cooking time is also typically longer, and the texture is chewier compared to pearled varieties, which cook faster and are softer.
Who it is for
Home cooks looking for a wholesome and flavorful ancient grain will appreciate this product.
How to keep the rest
Store unopened packages of wholemeal farro in a cool, dry place away from direct sunlight. Once opened, transfer the farro to an airtight container to maintain freshness and prevent moisture absorption. It should be kept in a pantry or cupboard.