Farro is actually a form of spelt, an ancient Etruscan grain. It has recently gained more popularity in the States and is becoming more available. You can also get pasta made with farro (a wonderful alternative for the wheat intolerant). If you can’t find farro in your local market, pearl barley is a good substitute.
You can make the soup up to 2 hours ahead of time without refrigerating it. Wait to cook the farro until 30 minutes before serving, or it will soak up all the broth and become too soft.
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