Label
All
0
Clear all filters
Appears in
Recipes from Brixton Village

By Miss South

Published 2014

  • About

Farro often confused with spelt or barley, this grain is in fact a strain of wheat known as ‘emmer’. Not gluten-free, it has a nutty, chewy texture that is particularly good in soups and salads. It is very popular in Italy, forming the basis of several classic Tuscan dishes.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title