Bocconcini di cinghiale con polenta di farro

For a long time, I was curious about farro cultivation and processing, so on a visit to the Abruzzo, I was delighted to have the opportunity to meet Amadeo Fiore, who owns a farro company, Gioie di Fattoria, in Torano Nuovo. Along with whole-grain farro, he produces a quick-cooking ground farro for polenta, called puls, and a coarsely ground farro called farricello, which resembles cracked wheat. He served a delicious wild boar stew spooned o