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Rustichella d'Abruzzo
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Farro is a hearty, chewy grain packed with delicious, nutty flavor that works equally well in hot and cold dishes. 

An ancestor of modern wheat, the word, 'farro' refers to several related grains: einkorn, emmer, and spelt. We love this particular variety (Triticum dicoccum, a.k.a. emmer or farro medio) from Rustichella d’Abruzzo that is grown in collaboration with a co-op of farmers in the foothills of the Apennine mountain range in the Abruzzo region of Italy.

Many cookbook authors recommend cooking a batch to keep on hand, ready to use at a moment’s notice in soups, salads, and a risotto-like stew called farrotto. Rustichella d'Abuzzo's farro is a semi-pearled version that will cook up in a reasonable 20 minutes or so.

17.6 oz (500 gr)
Ingredients: Farro (Triticum Dicoccum)
Contains: Wheat.
Product of Italy


“Farro is my go-to grain; it’s always in my larder.” Use the nutty grain to make seasonal variations on farro salad, like Artichoke and Farro Salad with Salami and Herbs (p. 69) and Farro with Tomatoes, Raw Corn, Mint, Basil, and Scallions (p. 263).

"Farro is farro," says Rolando Beramendi; it's the overarching terms for a variety of related grains in Italy. He recommends cooking and keeping it at hand in the refrigerator or freezer offering a variety of recipes to put it to good use. Try the Roasted Red Peppers with Farro or Tuna (p. 196), or make a simple "quiche-like" Farro and Zucchini Torta (p. 195).

Clark cautions against bland and starchy farro offering suggestions for success in her recipe for Farro Salad with Cherry Tomatoes, Smoked Mozzarella, and Mint (p. 284). Also try the Middle Eastern Farro-Lentil Balls with Tahini (p. 292) and Leek, Tomato and Farro Soup with Pancetta (p. 319).