Farro (Triticum dicoccum) also known as Emmer, is an ancient variety of grain that is found througout central and southern Italy. Its origins can be traced back to Ancient Rome where it was one of the key crops used to feed the conquering armies. It is often incorrectly identified as spelt (Triticum spelta).
With the spread of intensive farming and the demand for high yelding crops, many growers turned to more lucrative wheat crops and farro fell out of favour. However, over the past few years, farro has enjoyed a resurgence in popularity and has started appearing on menus of Italian restaurants.
Enoteca Sileno's, Marco Di Santo, will lead this demonstration class on the main ways to use farro in cooking. This will include a risotto style "farrotto" with porcini mushrooms, using farro in a traditional rustic soup, and how to cook cracked farro in a polenta style.
Farro is highly nutritious and high in fibre and although it is not striclty gluten-free, it is naturally low in gluten and easy to digest.