Whole Grain Farro

Description

The nutritional virtues of farro have long been revered in Italy. Farro is rich in fiber, magnesium and vitamins A, B, C and E. Protein content is also high and when combined with legumes, it forms a complete protein source. The starch it contains is very similar to that of rice and is very low in gluten, making it easily digestible even to some gluten-sensitive people.

Gianluigi Peduzzi of Rustichella d’Abruzzo works alongside a group of local farmers and friends who own over 50 hectares in the area between Penne and the Gran Sasso, the highest peak of the Apennines. This area is partially protected by the Riserva Naturale Regionale Lago di Penne, a World Wildlife Fund reserve.

Over 100 tons of farro of the local variety known as farro vestino is used for producing the flour for making Rustichella d’Abruzzo farro pasta as well as farro polenta. Prior to milling, the grains are sifted and sorted through an advanced selection process, separating the whole ones of the finest quality. Farro grains with their shiny reddish-brown color, pointy ends and very sharp texture, are processed for husking and pearling, removing the outer hard husk but leaving much of the bran intact.

This particular process makes cooking farro easier, ensuring a delightful chewy bite, which will hold even when cold. Unlike barley or spelt which easily become mushy, farro feels “al dente” but backwards: harder on the outside, soft in the middle.

The nutritional virtues of farro have long been revered in Italy. Farro is rich in fiber, magnesium and vitamins A, B, C and E. Protein content is also high and when combined with legumes, it forms a complete protein source. The starch it contains is very similar to that of rice and is very low in gluten, making it easily digestible even to some gluten-sensitive people.

By now, gourmet shops and fine restaurants throughout the United States and Europe are big consumers of this rustic grain, making use of it in the old ways and traditions of Italy or in many new, creative ways. The versatility of the grain makes it quite appealing as a substitute for rice, as well as for serving it in cold or hot dishes. Zuppa di farro (farro soup), farrotto (farro cooked as risotto) panzanella di farro (farro salad) are some of the typical ways you will find farro featured in most Italian restaurants today. This hearty, chewy grain is wonderful as an accompaniment to mushrooms, wild game, sausage, and as part of any stuffing for turkey or even tomatoes. Farro can also be boiled and kept in a well-sealed container in the fridge so it can be then used in soup or simply sautéd with olive oil and garlic for a perfect side dish. Farro is a great grain to play with in the kitchen and be creative as possible.