When we call Farro an “ancient grain” we are not messing around. Traces of Farro have been found inside the tombs of Egyptian kings, and Farro was used to feed the ancient Roman army.
Italians have been dining on this truly ancient grain for centuries; from the Roman empire era to the Instagram era!
So, how do you cook it? Nothing could be better than a recipe straight from the farmer’s mouth. This recipe comes from Alessandro and Rosalba Cappelletti. It is a recipe that their mother cooked for them, and that they cook for their own children. It is perfect for summer. It can be made, stored in the fridge, and eaten cold. It’s ideal for August lunches after long mornings spent on the seaside!
Click here to read more about it in our newsletter; and to sign up for our newsletter type your email address into the white box at the top of this page and click submit (don’t forget to confirm your subscription!).