Description
- Ancient Grain with Modern Appeal: Farro (Triticum Dicoccum), a 100% whole grain, has been part of the Italian diet since ancient Roman times and is now enjoying a renaissance for its nutritional benefits.
- High Nutritional Value: Rich in fiber, protein, magnesium, and vitamins A, B, C, and E, Farro is a powerhouse of nutrients with a low gluten content, making it easy to digest.
- Sustainably Grown: Farro is cultivated on the stony, well-drained hillsides between Penne and the Gran Sasso, without fertilizers or pesticides, ensuring a pure and eco-friendly product.
- Semi-Pearled for Ease of Cooking: The semi-pearling process preserves the bran, germ, and endosperm, making Farro easy to cook with a chewy texture that holds up well in both hot and cold dishes.
- Versatile & Delicious: Ideal for soups, salads, risottos, and side dishes, Farro is a flavorful, hearty alternative to rice, pairing well with mushrooms, wild game, and sausages.
Rediscover the ancient grain Farro (Triticum Dicoccum), a nutritious and versatile ingredient that has been cherished in Italy since Roman times. Grown sustainably in the pristine hills between Penne and the Gran Sasso by Gianluigi Peduzzi of Rustichella d'Abruzzo, this semi-pearled Farro is 100% whole grain and boasts an impressive nutritional profile, including fiber, protein, magnesium, and a rich array of vitamins A, B, C, and E. Cultivated without pesticides or fertilizers, Farro thrives in its natural environment, ensuring purity and sustainability. The semi-pearling process maintains all three parts of the grainbran, germ, and endospermmaking Farro easier to cook and delivering a chewy, nutty texture that holds up in hot and cold dishes. Farro's versatility shines in a variety of Italian dishes such as Zuppa di Farro (farro soup), Farrotto (farro risotto), and Panzanella di Farro (farro salad). With its mild, nutty flavor and low gluten content, it is a wonderful substitute for rice and a perfect pairing with mushrooms, wild game, and sausages. Soak for 20 minutes, boil until al dente, and enjoy this ancient grain in a modern, nutritious meal!