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Whole Grain Farro from Rustichella d'Abruzzo

Rustichella d'Abruzzo

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100% Abruzzo-Grown Farro from Italy

Farro is essentially an unhybridized ancestor of modern wheat. The ancient heirloom grain has long been cherished for its deep, nutty flavor, wonderfully al dente texture and high nutritional value (high in fiber, magnesium, vitamins A, B, C and E, just to name a few).  

Rustichella d'Abruzzo's farro is 100% grown on 50 hectares of land between the town of Penne in Abruzzo and the Gran Sasso (the highest peak of the Apennine mountains). Gianluigi Peduzzi of Rustichella d'Abruzzo works alongside a group of local farmers to grow farro vestino, a variety local to the region. This varietal is toasty, rich and earthy. Plus it retains a pleasingly toothsome bite after cooking. 

The whole grain farro from Rustichella d'Abruzzo 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 bran, along with a good bit of the flavor.

How to use

Rustichella d'Abruzzo's whole grain farro is as versatile as it is tasty. Use it in soups, make Farrotto con Porcini (risotto-style farro with mushrooms) or turn it into grain salads and quick sautés. 

Cook a big batch of farro on the weekend and keep on hand for easy, healthful meals all-week long. Warm with greens and top with a poached egg for breakfast. Make the ultimate grain bowl for lunch (yes, your coworkers will be jealous). Or dress with extra virgin olive oil, lemon juice and plenty of chopped herbs for a quick side dish come dinnertime. Read our 5 favorite quick meal ideas using this treasured ancient grain.

Featured in these recipes:

More Info

Producer
Rustichella d'Abruzzo
Country
Italy
Region
Abruzzo
Size
Various

Customer Reviews

Based on 12 reviews
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R
Regina Campi

Fast delivery and yummy vacuumed pack package

H
Helen Biemer
Love whole grains

I don’t eat processed grains. It is hard to find whole grains especially in a very small town. I’m glad I found your market and this old wheat from Abruzzo. My whole family is from Abruzzi. Helen

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Mark Ward
Who can spell Farro?

Went to friends house and was introduced to farro...prepared as a pasta type salad...oil/vinegar...herbs...cucumbers..tomatoes...avocado....just about anything from your garden or store...On the way out that evening we asked our guests to spell out that delicious grain....They said it's easy.....FARRO....
Yum..We ordered 5.5 pound bag for savings.

C
Carol Poole
Super soup- Farro Soup with Beans & Kale

I got this recipe from you and it is an amazing comfort food. It's very healthy to boot. I came back to your site looking for more recipes. I have used barley for many years & just discovered Farro. I believe it's healthier.

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Lenore
Tried on a whim!

I tried farro on a whim, figuring it might be a nice change from pasta and couscous, but now I buy it in bulk as my go-to grain. It makes a nutritious and light side dish, but works just as well as a risotto or a base for a dinner salad.

Because it's semi-pearled, I can just toss it in a pot of salted water, bring it to a boil, cover it, and let it simmer for a half hour while I do something else. Unlike rice, it always turns out perfectly, with a nutty flavor and a chewy texture.

I often serve it mixed with oil and balsamic vinegar, tomatoes, onions, parsley, scallions, and garlic, and guests invariably ask me what it is and how they can get it. So I send them here.