Farro, also called Emmer, is an ancient wheat strain similar to the very first wheat cultivated by ancient Mediterranean civilizations. Farro dominated the fields of the Near East, northern Africa and Europe until early farmers of Ancient Rome crossed wheat species to produce modern strains like durum.
Chefs and home cooks around the world are rediscovering Farro as a hearty side dish, a protein replacement or a salad compliment. Farro is very high in protein, with strong, cohesive gluten. It makes beautiful pasta flour—Italians have been making pasta with Farro for centuries.
Our Farro comes from Bernie Ehnes and his family in southeastern Alberta.
To cook, combine 1 part Farro with 4 parts water and boil for 45-60 minutes, or until tender but firm.