Farro

Farro is a food product consisting of the grains of certain wheat species in whole form. The exact definition is debated. It is sold dried and is prepared by cooking in water until soft, but still crunchy (many recommend first soaking over night). It may be eaten plain, though it is often used as an ingredient in dishes such as salads and soups. It is sometimes ground into flour and used to make pasta or bread.

Definition

There is much confusion or disagreement about exactly what farro is. Emmer, spelt, and einkorn are called farro in Italy, sometimes (but not always) distinguished as farro medio, farro grande, and farro piccolo, respectively.^[1] Regional differences in what is grown locally and eaten as farro, as well as similarities between the three grains, may explain the confusion. Barley and farro may be used interchangeably because of their similar characteristics. Spelt is much more commonly grown in Germany and Switzerland and, though called dinkel there, is eaten and used in much the same way, and might therefore be considered farro. Common wheat may also be prepared and eaten much like farro, in which form it is often referred to as wheatberries.

Sizes

Sometimes the three are distinguished by the terms farro piccolo, farro medio, and farro grande, which according to some sources are specifically einkorn (Triticum monococcum) emmer (Triticum dicoccum), and spelt (Triticum spelta), respectively.^[1] While these names reflect the general size difference between these three grains, there are landraces of each that are smaller or larger than the typical size and cross into the size range of the others. Emmer is by far the most common variety grown in Italy, in certain mountain regions of Tuscany and Abruzzo.

References

1. ^ ^{a b} Farro in Italy PDF