Fontana FORMIELLO Emmer Farro is an ancient grain with a nutty, slightly sweet flavour and a chewy texture.
It stays tender and distinct when cooked, deliciously “al dente”.
This farro is hulled using a gentler process that leaves the germ and bran intact.
Compared to pearled farro that are usually found in the market this farro takes longer to cook and keeps its chewy texture even when cold.
The trade-off is an increased nutritional content.
Pearling removes the indelible hull that surrounds the grain.
This process also removes the germs and bran, resulting in quicker cooking and a softer texture.
Use in soups, potages, stews or salads.
Fontana FORMIELLO Emmer Farro is grown in northern and central Italy in the foothills of the Alps and the Apennines.
Good to know: You can cook Farro as a substitute for rice or potatoes, or as an addition to soups, potages, stew and minestrone or in delicious salads.
Use farro as a base for salad or at the place of rice in risotto recipes to make farrotto.
Serve it hot for breakfast with sliced peaches and berries, or as a dessert with ricotta cheese and a drizzle of honey.