Farro is literally the first grain - the grain from which all grains have descended. Tritucum dicoccum has been growing in the Mediterranean for thousands of years and only dwindled in popularity due to its difficulty to grow and harvest.
Farro is an unhybridized, or pure form of wheat with the husk intact. It's nutty flavor and firm, chewy texture make it versatile to no end. It plays very well with other fruits of the earth like legumes and leafy vegetables. Since the outer husk adheres to the grain, the fiber & Vitamin E content is very high. While we'd never forego taste for healthfulness, if we can find both in one place, you can count us in!
The food world has really been buzzing lately about farro; its health properties, its wonderful flavor, its texture. But a line seems to have been drawn in the sand regarding pearled or semi-pearled farro. For the record, Rustichella d'Abruzzo's whole farro is semi-pearled and that's the way we like it. While the pearled is easier and quicker to cook, the nutrients vanish with the husk, along with a good bit of the flavor.