{"title":"Farro","description":"\u003cp\u003eIn Italy, Farro is the overarching term used for \u003cem\u003eeinkorn, emmer\u003c\/em\u003e and \u003cem\u003espelt,\u003c\/em\u003e (also known as \u003cem\u003efarro piccolo, farro medio,\u003c\/em\u003e and \u003cem\u003efarro grande),\u003c\/em\u003e each a subspecies of the genus \u003cem\u003eTriticum\u003c\/em\u003e (wheat), each with a different genetic makeup. Farro is essentially an unhybridized ancestor of modern wheat (whereas barley is of a different genus altogether, and neither a species nor a subspecies of wheat.)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarro Grande\u003c\/strong\u003e: Spelt \u003cem\u003e(Triticum aestivum spelta)\u003c\/em\u003e is a subspecies of \u003cem\u003eTriticum aestivum,\u003c\/em\u003e which includes common bread wheat \u003cem\u003e(Triticum aestivum aestivum).\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarro Piccolo\u003c\/strong\u003e: Einkorn \u003cem\u003e(Triticum monococcum monococcum)\u003c\/em\u003e is a subspecies of \u003cem\u003eTriticum monococcum.\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarro Medio\u003c\/strong\u003e: Emmer \u003cem\u003e(Triticum turgidum dioccum)\u003c\/em\u003e is a subspecies of \u003cem\u003eTriticum turgidum,\u003c\/em\u003e which includes durum wheat. It is the primary farro grain planted in Italy (Abruzzo included) and it is considered to be of a higher quality for cooking than spelt or einkorn.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFarro findings have been reported from archeological sites in Neolithic Egypt, Turkey, and early Bronze Age Mesopotamia. Ancient rabbinic literature cites farro as one of the five grains to be used during Passover as matzah. The ancient Romans cultivated the grain in the Italian peninsula where it became \"far\" or \"gran far,\" which was milled into \"puls\" to make a dish very similar to today's polenta. Farro is believed to have fed the Roman legions, given as a ration to each solider in small bags from which they made food or fermented it with water to make a type of beer. Farro has been cultivated in Italy since the time of the ancient Romans, but unfortunately lost its position with the advent of the intensive modern wheat agriculture after the World Wars, and the \"invention\" of modern wheat. Lately, however, farro is experiencing a renaissance because of its small-scale farming methods, high nutritional value, very low gluten count, and wonderful flavor and texture. In Italy today, farro is cultivated in a very small area around the foothills of both sides of the central Apennines\u003cspan\u003e—\u003c\/span\u003emainly in Tuscany, Umbria, Marche and Abruzzo\u003cspan\u003e—\u003c\/span\u003eabout 1,000 feet above sea level. It is planted in October and harvested in June. \u003c\/p\u003e","products":[{"product_id":"whole-grain-farro","title":"Whole Grain Farro","description":"\u003cp\u003eFarro (Triticum Dicoccum) is one of the oldest unhybridized forms of wheat and has been a part of the Italian diet since ancient Roman times (cited by Virgil in the Georgics, Book 1). The grain lost its position with the advent of the intensive modern wheat agriculture after the World Wars, but in the past 20 years, it has gone through a renaissance due to its small-scale farming methods, high nutritional value (farro is rich in fiber, protein, magnesium, and vitamins A, B, C, and E), toothsome texture, and wonderful nutty flavor.\u003c\/p\u003e\r\r\n\u003cp\u003eGianluigi Peduzzi of Rustichella d'Abruzzo collaborates with a group of local farmers and friends to grow a local variety called \u003cem\u003efarro vestino \u003c\/em\u003ein the area between Penne and the Gran Sasso, the highest peak of the Apennines. Farro thrives here in the stony, well-drained hillsides without the application of fertilizers and pesticides. Prior to milling, the grains are sifted and sorted through an advanced selection process, separating the whole ones of the finest quality. Rustichella d’Abruzzo Farro is 100% whole-grain and semi-pearled. The semi-pearling process maintains all three parts of the durum wheat kernel, the noble parts of the grain—the bran, the germ, and the endosperm. This particular process makes cooking farro easier, ensuring a delightful chewy bite, which will hold even when cold. \u003c\/p\u003e\r\r\n\u003cp\u003eThe versatility of farro makes it an appealing substitute for rice, as well as for serving in hot and cold dishes. \u003cem\u003eZuppa di farro\u003c\/em\u003e (farro soup), \u003cem\u003efarrotto\u003c\/em\u003e (farro cooked as risotto), and \u003cem\u003epanzanella di farro\u003c\/em\u003e (farro salad) are some of the typical ways you will find farro featured in Italy. This hearty grain is wonderful as an accompaniment to mushrooms, wild game, and sausage. The starch it contains is very similar to that of rice and it is very low in gluten, making it easily digestible.\u003c\/p\u003e\r\r\n\u003cp\u003eSoak farro in water for 20 minutes. Boil until al dente and drain. Use farro in salads, add to vegetable or legume soups, or season with your own favorite dressing.\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263378850080,"sku":"11403","price":66.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/rda-whole-grain-farro.jpg?v=1771938866"},{"product_id":"whole-grain-farro-bulk","title":"Whole Grain Farro Bulk","description":"\u003cp\u003eFarro (Triticum Dicoccum) is one of the oldest unhybridized forms of wheat and has been a part of the Italian diet since ancient Roman times (cited by Virgil in the Georgics, Book 1). The grain lost its position with the advent of the intensive modern wheat agriculture after the World Wars, but in the past 20 years, it has gone through a renaissance due to its small-scale farming methods, high nutritional value (farro is rich in fiber, protein, magnesium, and vitamins A, B, C, and E), toothsome texture, and wonderful nutty flavor.\u003c\/p\u003e\r\r\n\u003cp\u003eGianluigi Peduzzi of Rustichella d'Abruzzo collaborates with a group of local farmers and friends to grow a local variety called \u003cem\u003efarro vestino \u003c\/em\u003ein the area between Penne and the Gran Sasso, the highest peak of the Apennines. Farro thrives here in the stony, well-drained hillsides without the application of fertilizers and pesticides. Prior to milling, the grains are sifted and sorted through an advanced selection process, separating the whole ones of the finest quality. Rustichella d’Abruzzo Farro is 100% whole-grain and semi-pearled. The semi-pearling process maintains all three parts of the durum wheat kernel, the noble parts of the grain—the bran, the germ, and the endosperm. This particular process makes cooking farro easier, ensuring a delightful chewy bite, which will hold even when cold. \u003c\/p\u003e\r\r\n\u003cp\u003eThe versatility of farro makes it an appealing substitute for rice, as well as for serving in hot and cold dishes. \u003cem\u003eZuppa di farro\u003c\/em\u003e (farro soup), \u003cem\u003efarrotto\u003c\/em\u003e (farro cooked as risotto), and \u003cem\u003epanzanella di farro\u003c\/em\u003e (farro salad) are some of the typical ways you will find farro featured in Italy. This hearty grain is wonderful as an accompaniment to mushrooms, wild game, and sausage. The starch it contains is very similar to that of rice and it is very low in gluten, making it easily digestible.\u003c\/p\u003e\r\r\n\u003cp\u003eSoak farro in water for 20 minutes. Boil until al dente and drain. Use farro in salads, add to vegetable or legume soups, or season with your own favorite dressing.\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263391138080,"sku":"11406","price":35.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/rda-whole-grain-farro-bulk.jpg?v=1771939479"}],"url":"https:\/\/www.manicaretti.com\/collections\/farro.oembed","provider":"Manicaretti","version":"1.0","type":"link"}