Farro

One of the most wholesome grains available, farro is a type of the ancient grain spelt, which was used by the Romans for making bread and pasta. Its versatility made it the staple ingredient in the diet of the Roman soldier. Farro is now cultivated in Umbria, Tuscany and Lazio, where it is still used to produce traditional dishes that have recently become popular on the broader culinary stage.

One of the best known speciality dishes, minestra di farro or farricello comes from Lazio, where it is made into a soup. Another way of preparing it is to cook it whole with beans, a method popular in Garfagnana, the mountainous region of Tuscany. Personally, I prefer to use it in a kind of stew flavoured with sun-dried tomatoes, olive oil, parsley and basil, which I serve with vegetables.