What Is Farro? An Ancient Italian Grain - Sorting Out the Confusion

Farro - a delicious slightly nutty tasting grain is enjoyed widely throughout Italy. Less known in the U.S.A. it is also a source of some confusion.

When I was first introduced to Farro in Tuscany I was told by the organic farmer offering it to me that is was called "spelt" in English. But it seemed different than the spelt I'd had in the states. I also observed that it was prepared quickly with no pre-soaking involved. It was plump, appetizing and chewy. My curiosity was piqued.

Because of my passion for this region of Italy with its glorious, pristine, Tuscan fields and long, sunny summer days, I imagined this "spelt" was different because of optimal growing conditions. Alternately, I was suspicious that perhaps this farro had been processed or pumped up with "steroid" like chemicals. Eventually, after much research, including a visit to one of the first organic farms in Italy, the confusion dissolved. But describing "what is farro?" is still not easy.

Many sources will explain that Farro is an ancient or "heirloom" grain known to have sustained the Roman Legions as they marched across Europe. First cultivated as early as 10,000 BC in Ethiopia it eventually migrated through the Mediterranean Region and into Europe. Farro is early on the evolutionary chain of wheat - beginning with Einkorn and ending with contemporary Durum Wheat. The most common claim is that the biological name for Farro is "Triticum Dicoccum" and that it's similar to what we call "Emmer" in English. Furthermore, "Triticum Dicoccum" or Farro is the precursor to "Triticum Spelta" or "spelt" which evolved centuries later.

But not so fast! Further research uncovers some dispute about the actual evolution of these ancient grains. The accurate origin and taxonomy of spelt is controversial. Different varieties of T. Dicoccum or Emmer are grown throughout Italy including some wild, non-domesticated versions. Further, it turns out that Italians actually refer to any hulled wheat (with a husk) as "Farro". And the literal translation of the word "farro" into English is "spelt". So emmer or spelt or einkorn are all interchangeably called "farro" in Italy. Thus the confusion!

However - rest assured! As Farro becomes better known in the U.S. we can be confident that most product sold here is actually "Triticum Diccocum". Sold both as "whole grain farro" which retains its outer husk and "Farro Perlato" - which is the plump, chewy grain I first enjoyed in Tuscany. The word "perlato" refers to the removal of some of the tough, outside husk as in "semi-pearled". Despite the removal process Farro Perlato retains its highly nutritious properties. And grain sold as "Spelt" is a harder, smaller grain that needs to be pre-soaked before cooking and is preferably used for breads, flour and pastas.

The distinguishing feature of these hulled grains is the tough husk that needs to be partially removed or pre-soaked to be edible. The Tuscan farmers I know say "even the cinghiale (wild boar) won't eat farro because of the tough husks". As a result, farro lost favor over the centuries due to the development of modern wheat - without the husks - which required less processing and produced higher yields. Unfortunately the cultivation of modern wheats also culled out many of the nutritious properties of the ancient grains and increased the amount of gluten now present in today's durum wheat.

Now it's our good fortune that organic Farro Perlato is available in America semi-pearled making it very quick and easy to cook. It has high protein, high fiber, is non-GMO, highly nutritious and has a low glycemic index of 40 when compared to other grains. Because it retains many of its ancient properties its gluten content is low and is often tolerated by people with wheat allergies. Versatile and delicious it can be served as an entrée, side dish, salad or even as a hot breakfast cereal. It's now easy to cook delectable farro dishes like those served in homes all over Italy and to enjoy the taste of Farro in fine restaurants throughout the United States.

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Posted in: Ancient,Confusion,Farro,Grain,Italian,Sorting

Introduction to Italian Food

In 100 BC the Roman poet Horace commented that Italy was almost one big orchard, as the climate is very well suited to fruit trees such as pears, plums, apricots peaches and so on. It is also good for nuts and vegetables such as the globe artichoke and cardoon and the aubergine, which is actually a fruit like the tomato, and tomatoes grow very well in Italy especially in the southern region of Calabria. Italian cuisine is based on fresh produce which is seasonal and is one of the healthiest cuisines in the world, being as it is one of the homes of the Mediterranean diet.

When people think of Italian food some go no further than the ubiquitous pizza and pasta, and while these are very good they are not what regional Italian cooking is all about. Pasta is certainly a staple, and there is nothing better than ravioli stuffed with seasonal vegetables or seafood. Italians are lovers of this type of food and excel when it comes to dishes with baby clams, octopus, and squid, as well as fish of course.

The Parma hams that hang in many kitchens come into play when guests arrive unexpectedly and these can be sliced at a moments notice, and with buffalo mozzarella and a few slices of tomato and fresh bread, make an ideal light lunch when a little Italian olive oil is added. We can easily buy Mortadella but this is not considered the best of Italian meat products, a good salami is hard to beat, and the pastrami is wonderful too.

Italian cooking relies on the use of fresh ingredients and herbs rather than spices, and basil with tomato sauce, might be one of the simplest dishes to make, but is hard to beat with a plate of spaghetti. Pesto of course is an Italian dish, a mixture of fresh basil and pine nuts with olive oil, making a delightful summer dish.

In winter risottos are made with Italian wine or champagne flavoured with truffles and other wild mushrooms. There are mushroom and truffle festivals as well as festivals for all other kinds of produce, including the tomato. Wild boar is often available with its rich gamey flavour nicely tamed with a red wine sauce, and other game is sought-after in winter particularly.

These food festivals are a must to attend if you are holidaying in Italy as you get the best of the region's cooking and the atmosphere is a real holiday one, and you will experience a truly gastronomic delight.

On Saint Martin's Day in November there are roasted chestnuts, roast goose and some regions have special platters of cold cooked meats and cheeses with different preserves which compliment these platters extremely well.

If the thought of eating copious amounts of spaghetti and getting this neatly onto your fork has deterred you from trying Italian cuisine, don't delay any longer- spaghetti is not compulsory, and other types of pasta such as ravioli are readily available. Farfalle is good as it is as easy to eat as macaroni, and so are the large stuffed pasta shells, which you can easily manage.

So why not try out some real Italian cooking either by going on holiday to Italy or going to your local Italian restaurant which has authentic Italian cuisine?

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Posted in: Introduction,Italian

Benefits of Using an Italian Wine Merchant

Businesses that serve wine are always on the hunt for the best Italian wine. Whether you have a restaurant or a café, run a hotel, or have a catering business, there's always the need to find the next great wine that will be able to wow your customers. You want to have the best wine, and sometimes that means that you will have to deal directly with an Italian wine merchant, or a distributor who will be able to contact them on your behalf. Buying from the local discount stores might be able to help you save a little bit of money, but the wine that you find there will often be subpar.

What Does an Italian Wine Merchant Offer?

One of the best things about dealing directly with the merchant selling the wine or a distributor who will be able to contact the wineries in Italy is the fact that you will have access to wines that other people might just not have. When it's possible to order directly from someone who has contact with the vineyard, you will be able to cut out some of the middlemen.

A problem that stems from dealing with local companies rather than the Italian wine merchant is in the realm of inventory. The local stores may not have all of the wine you need, and they might not have the type that you need. With the merchants, you will be able to know how much wine is available, and you can order it directly. Since you are ordering directly, you will also find that you can save money.

How could this help you save money? If you are buying from the local stores, you are paying more for the wine because you have to pay the store for selling it. Even when they have "discount" prices, you are paying for the overhead, shipping, employees, and more, so you really aren't saving as much as you think. When ordering directly through an Italian wine merchant, you will be able to save more. They are able to order in bulk and do not have the same expenses as the stores do. It's even cheaper than buying directly through a winery.

Going through the wine merchant rather than the vineyard also helps to save time. If you don't speak Italian, you may have some trouble when you are trying to order directly from a winery in Italy! With the merchant, he or she will act as an intermediary. You let them know what you need, and they are able to provide it to you for a better price than you might imagine.

The Right Italian Wine Merchant

It's important that you choose the right Italian wine merchant for your business. It's best if you find a company that's been doing this for a number of years, as they will have better relationships with the different wineries. It's also important that you find someone who knows wine and not only business. They need to be able to offer you a wide variety of wines from all of the different areas of Italy.

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Posted in: Benefits,Italian,Merchant,Using