Farro Flour
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Farro White Bean Salad with Lemon Vinaigrette
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Farro grows wild in the Fertile Crescent area of the Middle East. The seeds of wild farro self-propagate by digging into the soil with their awns, spiky filaments that can also be seen on the heads of emmer wheat.
Farro
Tuscany's mainstay, a small, light brown grain.
Finnan haddie
Smoked, salted haddock, favored in Scotland.
FARRO - Farro in Italian, this hard wheat is most often used in Tuscan cuisine. One of the hardest of all grains, it must be soaked for a long period before cooking, and is commonly used in soups and salads.
Synonyms: farro = dinkle = German wheat
Spelt has been around for thousands of years, but it's recently enjoying a resurgence in popularity. It's believed to be a relative of wheat, and it tastes like a mild version of it.
Farro Farro belongs to the wheat family and for good reason. It's rich in fiber, magnesium, and vitamins A, B, C and E and it's supremely delicious in Rustic Farro Soup with Sausage and Mushrooms.
Pork carrying The RSPCA's Freedom Food label guarantees the pigs had proper bedding and that the use of the farrowing crate was limited if not altogether avoided (although the animals may have lived entirely indoors).
Let me count the plates: Niçoise, fattoush, romaine with bacon and blue-cheese dressing, tabouli, quinoa, farro, penne with herbs, green bean, Israeli, Greek spinach, potato with feta and basil . . .
Spelt - An often neglected wheat berry, overlooked in favor of those better suited to bread making. Spelt has a magnificent wheaty flavor. A very similar grain is the Italian grain farro.
 See also: Grain, Flour, Cheese, Vegetable, Bread
  
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