Farricello con le cotiche

Farro with pork rinds

Preparation info
  • Makes


    • Difficulty


Appears in
Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

A typical grain of northern Lazio, farro was used to make pasta and bread until World War II because of the rarity and the high cost of wheat. Considered almost a food of dire poverty, it had disappeared from the market with the postwar prosperity. Today, it is once again being used, often in the form of pasta.


  • ounces (100 g) prosciutto rind
  • leaves from 1 small bunch


Drop the rind into about 2 quarts (2 liters) boiling water, cover, boil for 10 minutes, and then drain. Scrape the rind carefully to remove any hairs and then cut it into ⅜-inch (1-cm) squares. Drop the sq