Farro is an ancient grain that refers to any of three species of hulled wheat: einkorn (farro piccolo), emmer (farro medio), and spelt (farro grande)
. It has been cultivated for thousands of years, originating in the Fertile Crescent region of the Middle East, and is a staple in Mediterranean diets, especially Italian cuisine
. Farro grains are sold dried and cooked by boiling until tender, often used as a side dish or added to salads, soups, and stews
. It has a nutty flavor and a slightly chewy texture after cooking, similar in appearance to barley but more oblong
. There are different forms of farro available, including whole grain, semi- pearled, and pearled, with pearled farro cooking faster but having less fiber and nutrients due to bran removal
. Cooking typically involves soaking (especially whole farro) and simmering in water or broth. Nutritionally, farro is rich in fiber, protein, antioxidants, and minerals like iron, magnesium, and zinc, making it a nutritious whole grain option
. However, since it is a wheat product, farro contains gluten and is not suitable for gluten-free diets
. In summary, farro is a nutritious ancient wheat grain with a long history, versatile culinary uses, and a pleasant nutty taste and chewy texture
