Farro Grain, from ancient times

Famous since ancient times for its excellent nutritional properties and its versatility, this old grain has become an essential ingredient of the traditional and natural cuisine.

Originally from Mesopotamia, farro spread widely to other territories because it easily grows in poor soils and it is particularly resistant to the cold weather.

As the author Jared Diamond pointed out in his book “In Guns, Germs, and Steel”, farro is a founder crop and it has always been among us, as being one of the earliest to be grown by humankind. This grain was indeed cultivated in great abundance in Egypt during Pharaonic times. It also played an essential role for Romans because considered a precious bargaining chip and used in marriage rituals and religious ceremonies.

Farro consists of three different grains:

  • Einkorn: farro piccolo (Triticum monococcum)
  • Emmer: farro medio (Triticum dicoccum)
  • Spelt: farro grande (Triticum spelta)

Differently from other kinds of wheat, farro is a “dressed” cereal, as the outer skin of the grain, very rich in fibers, is not removed through the refining process.

For this reason, this grain is an excellent source of proteins and nutrients such as magnesium, zinc and B vitamins.

It is a healthier alternative to rice or other refined grains, as it is associated with a lower risk of heart disease, diabetes and it plays a fundamental role for a healthy immune system and muscle function.

Even though high in proteins and fibers, farro is low in calories (335 calories for 100g), which makes it very suitable to be combined with other legumes.

Beside its nutritional properties farro is known for its versatility in the kitchen.

It can be found in shops in two different forms: dehusked farro and pearled farro, which is devoid of the bran and cooks in a shorter time compared to the dehusked farro that can take around 45 minutes.

With a chewy texture and a nutty flavor, it can be eaten alone, used as wheat or as an ingredient to be added to salads, soups, stews and risotto, in harmony with other cereals and legumes. Its delicate and neutral taste makes it perfect for both cold and warm dishes.

Puffed farro may also be eaten for breakfast such as granola or muesli, mixed with fresh fruit and honey, along with yogurt, milk or cream.

Located on the fertile land of the Italian region Abruzzo, Casino di Caprafico produces premium quality farro, following the traditional farming methods of the Mediterranean cuisine.

Caprafico Farro Linguine consists of 100% wholemeal farro, which is stone milled and dried at low temperature, making it easier to be tolerated by people with mild gluten allergies.

For a first taste, it is recommended to use a simple dressing, with merely extra virgin olive oil and grated Parmesan cheese or it also can be enjoyed with a savory Genovese pesto.

The cooking time is about 4 minutes. It is recommended to cook the pasta in plenty of water and draining it even before the cooking is “al dente”.

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