Farro is one of our most popular ancient grains and a relative of modern-day wheat. It was a mainstay of the daily diet in ancient Rome and is still a popular food and ingredient in Italy today. Farro is hearty and chewy, with a rich, nutty flavor. Use in soups, casseroles, salads and pilafs.
Add whole grains to your diet and take a culinary voyage to the Mediterranean with farro. It originated in the Fertile Crescent, and some say farro is the original ancestor of all other wheat species—“the mother of all wheat.” Today this ancient Old World grain is still highly regarded in Italy, where it has been grown for generations by Tuscan farmers and is featured in many traditional dishes.
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