Farro

Farro — the ancient emmer wheat that fed the Roman legions and the civilisations of the Eastern Mediterranean for millennia before modern bread wheat took over — has experienced a remarkable culinary revival. Chefs across Europe and North America have rediscovered its nutty, slightly chewy texture and complex, wheaty flavour that makes modern…Farro — the ancient emmer wheat that fed the Roman legions and the civilisations of the Eastern Mediterranean for millennia before modern bread wheat took over — has experienced a remarkable culinary revival. Chefs across Europe and North America have rediscovered its nutty, slightly chewy texture and complex, wheaty flavour that makes modern wheat seem bland by comparison.In Greece, emmer wheat (known as zea) has been cultivated since the Neolithic period and is referenced in the work of ancient writers who knew it as a superior, more flavourful grain than the softer wheats that replaced it. Today, a small number of Greek producers have returned to growing heritage emmer…Read more