FARRO

Farro has a long and glorious history, being the original wheat, it is the grain from which all others derive. Farro fed the Mediterranean for a few thousand years and was the breakfast of the Roman legions. Being very difficult to grow, as hybrids emerged, cultivation dwindled to just two valleys in Italy. Almost extinct, it became a haute grain in elegant restaurants in France and Italy. Although a dark horse in America it is gaining in popularity, mainly because of it's nutritional value and ease in digestion. It does contain gluten but a weaker form than our modern wheat, so it digests quickly and with ease.

Similar to barley, it is plump, chewy and nutty. Great hot or cold, in soups, salads or just mixed with vegetables. When purchasing you will see the whole grain and a semi pearled, although the semi pearled is quicker to cook, the texture and nutritional value are extremely better in the whole grain.

I will be selling a few salads through the summer at a few local Farmer's Markets and adding some traditional Tuscan soups in the fall. What that means is you aren't getting a recipe from me but stop and try a salad and if you like, I will be delighted to help you get started using this great grain.

So...be a trendy health conscious cook and eat farro, it's good for you! Buon Appetito!