Take a culinary voyage to the Mediterranean with farro, a hearty grain that was a mainstay of the daily diet in ancient Rome. Some say farro is the original ancestor of all other wheat species- the mother of all wheat.This Old heirloom grain is still highly regarded in Italy, where it has been grown for generations by Tuscan farmers and is featured in many traditional dishes. Tuscan farro is high in fiber and a good source of iron and protein. It is easy to digest, allowing your body to readily absorb the nutrients. Farro can widen your culinary horizons by using it in stews, casseroles and salads. Farro makes an excellent substitution for brown rice and wheat berries. Try your hand at "farrotto," an alternative to traditional risottos. Farro is easy to prepare, but exotic enough to impress your friends and family. Browse our recipe selection for inspiring ways to bring this mainstay of Italy to your table.
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