There’s farro, which I love. And then there’s Molin di Pepe farro which is the food of the gods.
Il Farro is the ancestor of durum wheat, the name comes from the Latin "far" (from which the word "flour" grew).
Farro Monococco is the oldest cultivated wheat, used by man well before 10,000 year BC. A whole grain that’s rich in fiber, protein and antioxidants like carotenoids, farro is an ancient, but typical Italian cereal grain that remains a staple in most Italian pantries.
With more nutrients of modern wheat, farro is a nutritional powerhouse: rich in Vitamin B2 to stimulate metabolism; lutein necessary for good vision and minerals like manganese, zinc, potassium, phosphorus and iron. Interestingly, the gluten in farro seems to be gentler on digestion for some people with mild sensitivities.
Excellent in salads and soups, farro adds such delicious flavor that recipes can be simply prepared for the best results. My mother used to say that excellent food needed only olive, salt and lemon to be delicious. Turns out she was right. It’s how I make my farro dishes to rave reviews!