Another delicious gift from the Mediterranean tradition, farro is a whole grain you should definitely consider adding to your diet. Keep reading to take a closer look at its history and nutrition profile.
What Is Farro?
Farro is a type of wheat with a nutty flavor and a chewy consistency once cooked. There are three types of farro:
- Einkorn or farro piccolo (small farro in Italian)
- Emmer or farro medio (medium farro in Italian)
- Spelt or farro grande (big farro in Italian)
Farro is one of the world’s most ancient grains. It originated in Mesopotamia and then spread to Europe and it was used to feed the legions of soldiers that powered the expansion of the Roman empire.
Such was the importance of farro that it left a mark on many languages. Farina, Harina, Farine, and Farinha, the words for flour in Italian, Spanish, Frech, and Portuguese all come from the word “farro.” Talk about influence!
How to Serve Farro?
Farro is an extremely versatile grain. Italians use it to make everything from bread to pasta or as an ingredient in salads.
In many cases, you can use farro as a substitute for rice, for example in risotto-like recipes. The advantage is that farro has a richer nutrient profile than rice, so you will be getting more nutrients for your money.
We encourage you to experiment with farro. From farro pilaf to farro parmigiana, the possibilities are almost endless!
What Are the Health Benefits of Farro?
Farro is packed with fiber, which helps digestive health and lowers the risk of developing certain types of diabetes and heart disease.
Additionally, farro is also a good source of vitamin B3, zinc, iron, and magnesium.
More Delicious Food Facts
At Chef Gourmet, we know good food, and we love sharing that knowledge with you. If we have whetted your appetite for interesting food facts, here are some previous posts you may find interesting:
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- Can you freeze couscous?
- What is the best way to cook your vegetables?
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