2. Our grain of the week this week
has a long and glorious history.
It is a whole grain emmer wheat,
and it is the original grain from
which all others derive. It has
been around for over 17,000
years.
Farro
3. Farro (Triticum dicoccum) was
first found in Syria, and
domesticated in the Fertile
Crescent, where it also grows
wild still today. It was a staple in
the Egyptian, Hebrew, Greek
and Latin civilizations.
Farro
5. During the times of the Pagan
Roman Empire, it was also used
as a currency by the Roman
Legions, and was the primary
ingredient in puls, the polenta
eaten for centuries by the
Roman poor.
Farro
6. Other grains however grew in
popularity due to the low return
on investment in the cultivation
process.
Farro
7. There were a few hundreds of
acres of fields scattered over the
Italian regions of Lazio, Umbria,
the Marches and Tuscany.
Farro
8. It would still be a rare grain if not
for the farmers of the French
Haute Savoie. They began to
supply it to elegant restaurants
that used it in hearty vegetable
soups and other dishes.
Farro
9. This sparked renewed interest
among gastronomes, and now
the grain is enjoying a
resurgence in popularity in Italy,
and Ethiopia as well, especially
among trendy health-conscious
cooks.
Farro
10. Today farro is also grown today
in mountainous regions of
Morocco, Spain, Albania, Turkey,
Switzerland, and the Czech and
Slovak republics, though not to
the capacity that it is grown in
northern Italy.
Farro
11. The fiber-rich grain is often
confused with spelt and barley due
to their similar taste and
texture, which is a chewy al-dente
type (as opposed to spelt, which
softens and becomes mushy). It
releases starch as it cooks.
Farro
12. Whole or semi-pearled farro
(semi-perlato) must be soaked,
whereas spelt, or pearled farro
(perlato) can be boiled straight
off.
Farro
13. Farro is divided into 3 grades:
6-8 mm long (1/4 to 1/3 of an inch)
3-5 mm long (1/8 to 1/4 inch, which
can be inappropriately labeled
farricello, the Italian for spelt),
Cracked grains broken during
processing.
Farro
14. Farro has anti oxidant
properties, inhibit the formation
of free radicals, which are the
worst culprits towards the aging
process and any form of cellular
degeneration.
Farro
15. Farro has a higher fiber content
compared to other grains. It
facilitates the digestive process
in the intestines, it is refreshing
and eliminates constipation.
Farro
16. It is higher in protein, and
Vitamin B complex content than
common wheat, and when
combined with legumes, the
meal is a complete protein
source
Farro
17. Farro is low in saturate fat and
has no cholesterol. It has a very
low glycemic index, and it slows
down the aging process.
Farro
18. Farro has the following vitamins, acids,
and minerals
Vitamins A, C, E Selenium
Magnesium Iron
Phosphorous Copper
Sodium Cobalt
Calcium polyunsaturated acids
Potassium phytic acid
Farro
19. Farro is ideal for risotto-style
dishes. Farro can also be used in
salads, soups, and breads. It is
sometimes ground into flour for
pasta.
Farro
