Tuscan Farro 2.2 lb

Tuscan Farro 2.2 lb


Farro Toscano  PRICE PER 2.2LB.  Tuscan Farro must be cultivated according to the local tradition dating back to centuries ago, which means absolutely no use of chemical fertilizers and/or weed killers. Consequently, the emmer wheat thus produced is in fact a totally organic product. The harvest takes place in summer with the same threshing machinery used to harvest other varieties of wheat. During threshing, the sheaves of farro are detached from the stem, but the caryopses, or grains of wheat berries, remain enveloped in the glumes which enclose the grains tightly, thus the name 'dressed grain'. The maximum production allowed per hectare is 25 quintals of farro vestito.In order to be used, the farro must be freed from the glumes and part of the pericarp (botanical term for the tissue surrounding a seed that develops from the ovary wall of the flower) with a process called brillatura. Traditionally the brillatura was done with special grinding mills, while currently there is simpler equipment which is also easy to use and cost-effective enough to be adopted by relatively small farms. Depending on the method used, after the brillatura the farro amounts to 60%-70% of the initial weight. Since the Garfagnana strain of Triticum Dicoccum has been reproduced locally and the farmers have cultivated it for centuries in the area, the plant is genetically fit for the local environment by now, including soil, climate and growing techniques. For these reasons the farro from Garfagnana has unique characteristics which make it substantially different from other types of emmer wheat produced elsewhere. 

How to use the Farro 
The farro
 is once again an appreciated ingredients thanks to its excellent dietary characteristics and the beneficial effects that its fibers have over the digestive process.

It's a grain rich in starch, thus particularly suitable for salted pies, however it is more often used to prepare delicious soups. Paired with beans and vegetables for instance, it makes a simple soup with outstanding perfume and flavor. It's also excellent in cold salads and in the preparation of farrotto (risotto made with farro) with porcini mushrooms.

Production Zone:
province of Lucca, in the northwest of Tuscany.

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