Farro, also known as Emmer wheat is a type of wheat that was among the first plants to be domesticated in the Middle East. Farro is mentioned in the Bible, and in the chronicle of Herodotus. In Mesopotamia, it was cultivated by the Assyrians and ancient Egyptians. Farro reached Italy by the 5th century BC, becoming rapidly a staple food for the Etruscans.
Roman soldiers were paid in farro, and it was the symbolic gift of Roman brides to their husbands on their wedding day.
Farro was replaced by other forms of wheat that had higher yields, but it is still grown in mountainous areas of Europe and Asia.
I have used farro in soups, "risotto al farro", salads, sweet porridge before. After reading La Cucina Italiana Cooking Magazine, I decided to make Farro Lagsana from scratch. I ground my farro into flour and made the pasta. It is worth the trouble. Farro is low in fat and rich in vitamins, proteins, fibers, and starch.
Farro was replaced by other forms of wheat that had higher yields, but it is still grown in mountainous areas of Europe and Asia.
I have used farro in soups, "risotto al farro", salads, sweet porridge before. After reading La Cucina Italiana Cooking Magazine, I decided to make Farro Lagsana from scratch. I ground my farro into flour and made the pasta. It is worth the trouble. Farro is low in fat and rich in vitamins, proteins, fibers, and starch.
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