Farro is food product consisting of the grains of certain wheat species in whole form. The exact definition is debated (see below). It is sold dried and is prepared by cooking in water until soft, but still crunchy (many recommend first soaking over night). It may be eaten plain, though it is often used as an ingredient in dishes such as salads and soups. It is sometimes ground into flour and used to make pasta or bread.
Definition
There is much confusion or disagreement about what exactly farro is. Some claim it is emmer, others, spelt, and still others think it is its own species. Farro is an Italian term borrowed with this food product into English, and there are three species of hulled wheat grown in Italy and eaten as farro: einkorn, emmer, and spelt. Regional differences in what is locally grown and eaten as farro, as well as similarities between the three grains may explain the confusion. Barley and farro may be used interchangeably because of their similar characteristics. Spelt is much more commonly grown in Germany and Switzerland, and, though called dinkel there, is eaten and used in much the same way, and might therefore be considered farro. Common wheat may also be prepared and eaten much like farro, in which form it is often referred to as wheatberries.
Piccolo, medio and grande
Sometimes the three are distinguished by the terms farro piccolo, farro medio, and farro grande, which according to some sources are specifically einkorn, emmer, and spelt, respectively[1]. While these names reflect the general size difference between these three grains, there are landraces of each which are smaller or larger than the typical size and cross into the size range of the others. Emmer is by far the most common variety grown in Italy.
Notes
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
