The Ancient Seeds Project

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Farro (Emmer)

The word farro is often misunderstood.

The word farro is often misunderstood. Farro may be generally divided into three varieties:

• farro triticum dicoccum (emmer)
• farro triticum monococcum (emmer)
• farro triticum spelta (spelt)

Each of these varieties has its own characteristics that make it suitable for a specific use. In fact, the content of protein, carbohydrates, potassium and vitamins, as well as the quantity and texture of gluten varies significantly from a rich triticum diccoccum to a poor triticum spelta.

Triticum dicoccum is normally used for pasta and in preparing soups while triticum spelta is used mainly in northern European countries for bread-making.

All three varieties are ancient grains and, in fact, they are the "progenitors" of many modern grains. The modern varieties were created by changing the molecular structure of the grains which unfortunately increased many food intolerances and gluten allergies from which people today suffer.

The History of Farro

Farro is first found in the historical record dating back 7,000 years, in ancient Palestine, and formed the basis of the civilization's diet at that time.

Farro is first found in the historical record dating back 7,000 years, in ancient Palestine, and formed the basis of the civilization's diet at that time. In subsequent periods, there are references to farro in ancient Syrian texts as well as in Egyptian scrolls dating back to era of the Pharaohs. In fact, Egypt had the greatest production of farro which was widely exported to much of the Mediterranean basin.

Farro was mentioned in the Homeric poems and referred to by other ancient philosophers. We also find farro used in the ancient culture of Rome, in particular in certain pagan rituals.

Thanks to its high protein content, it became a staple of the Roman legions. Its high adaptability in almost every kind of terrain and temperature accounted for the wide cultivation of the grain up until the middle of the last century. Farro was gradually supplanted by grains of higher productivity until it almost disappeared.

Today the cultivation of farro has grown substantially, especially in central Italy as it fits perfectly with organic farming. In fact, due to its growth pattern of "bunching" farro makes it difficult for weeds to compete with it, thereby ensuring excellent yields even when cultivated in accordance with the principles of organic farming.

FAQs about farro

We would like to answer some frequent questions we receive as well as clarify certain important points.

What is Farro?
Farro is an ancient grain that has many qualities including a high protein content and ease of digestibility.

Does farro contain gluten?
Yes, however, the structure of farro's gluten is profoundly different from that of modern varieties of wheat. Farro has never been genetically modified and this accounts for the difference. Its gluten structure is characterized by a degree of fragility which accounts for its higher digestibility. If you are intolerant or allergic to wheat and you've heard that you can consume farro, you should consult a medical specialist in order to test whether your allergy or intolerance includes the gluten contained in farro.

What is "pearled farro"?
It is farro without the bran. “Pearling” is a mechanical process that removes most of the bran surrounding the seed. As a result, farro has a pale color and can be readily cooked in 20 minutes without the need to soak it.

How to cook pearled farro?
Pearled farro (or farro perlato) is used mainly in soups. However, it can also be the basis of many recipes, e.g., the classic supplì alla Romana, arancini (of Sicily) and our Umbrian delicacy of farro with osso buco.

Why is farro flour darker than normal wheat flour?
Our flour is stone ground in accordance with an ancient process. This process gives the product a unique consistency that does not completely remove the bran which, in turn, gives the farro its darker color.