Emmer, Triticum turgidum subsp. dicoccum, is an ancient hulled wheat that is also known as farro in the historical region of Garfagnana, Tuscany. The term farro has been coined biologically and anthropologically from the way the combination of the three species of wild hulled wheats, emmer, einkorn and dinkel which is more commonly known as spelt, have been affected by their environment with each wheat species being distinguished in size. In Italian, they are known as grande, medio and piccolo. Emmer was given the title of farro medio, and was dubbed the “true farro” due to the superior quality of its grain for cooking.