Farro Wheat is ancient grain similar to rice
Use this type of farro as a substitute for brown rice, quinoa, and other grains.
This semi-pearled farro can be used to prepare a risotto recipe with a rich, creamy texture.
Farro (emmer wheat) is an ancient type of wheat (scientific name is Triticum Dicoccum). Farro is excellent for salads, soups, stews or as an original alternative to risotto. It is rich in protein, minerals, fibers and vitamins—and is therefore ideal for a healthy and balanced diet.
This Italian farro is semi-pearled, which means part of the bran is removed, but still contains some fiber. Cascina Oschiena is one of only five farms in Italy to grow classic farro grain varieties.
You can use farro as an alternative to brown rice, quinoa, and virtually any other grain. Cooked farro is known for its chewy texture and mildly nutty flavor. You can easily prepare the grain using a rice cooker, instant pot, or even on the stovetop.
18 oz (500g)
Product of Italy