Farro Polenta from Rustichella d'Abruzzo
Coarse Ground Whole-Grain Farro from Italy
Farro Polenta (known as farro puls in Italian) dates back to Ancient Rome—where it was traditionally cooked with milk, cheese and sometimes lamb meat.
Rustichella d'Abruzzo's Farro Polenta, made from farro vestino—a local Abruzzese varietal grown at the highest peak of the Apennine mountains—is stone-ground to a coarse meal similar to yellow corn Bramata polenta.
How to use
Unlike its corn counterpart, farro polenta has a rich, earthy flavor with deep, subtly sweet nutty notes. It pairs well with a variety of toppings—from hearty sauces like meaty sausage ragù to lighter ones like a fresh tomato sauce. Or try topping it with slow-braised greens or sautéed summer squash tossed with plenty of chopped herbs and Lemon Agrumato Oil.
Featured in these recipes:
- Rustichella d'Abruzzo
- 1.1 pounds (500 grams)