DeLallo Organic Italian Farro is a certified-organic whole grain that is grown and harvested on small farms in Tuscany, Italy. Farro is one of the oldest cultivated grains, an ancient grain, that is prized for its nutty flavor and unique chewy texture. Loaded with fiber and protein, this highly nutritious grain is a tasty plant-based protein with many uses in the kitchen.
Organic farro is a pantry staple that shines in hearty soups, farrotos (risotto-style dishes), salads, side dishes, grain bowls and hot breakfast creations. DeLallo Farro is pearled, which means its outer bran is removed for a quicker cooking time with no overnight soaking required.
- Grown and harvested in Italy.
- Healthy and nutritious ancient grain.
- Irresistibly nutty flavor and chewy texture.
- Two different ways to cook: as rice or creamy risotto-style grains.
- Versatile pantry staple.
- Certified organic.
- Kosher.
- Non-GMO.
- Vegan/vegetarian.
Kitchen and Usage Tips:
Farro is a versatile whole-grain that is both nutty and chewy and perfect for everything from soups to risottos to herby side dishes. Make grain cold Mediterranean-style grain bowls with veggies, herbs, olives and proteins like chicken or beef. Cook up hearty side dishes with vegetables, cheeses and fresh herbs. Create cold breakfast porridges with fresh fruit and honey.
Frequently Asked Questions:
What is farro?
Farro is a healthy whole grain with an oblong shape, like barley, but a bit larger. Technically, farro is a term that encompasses three species of wheat: Emmer (Triticum dicoccum), spelt (Triticum spelta) and einkorn (Triticum monococcum). In Italy, these three wheat grains are often classified as farro grande, farro medio, and farro piccolo. The grain Emmer is most common in Italy, where spelt is more common in Austria and Germany. A part of the famously healthy Mediterranean diet, farro is a high-fiber, high-protein whole grain that is known for its chewy texture when cooked and its pleasantly nutty flavor. It is often referred to as an “ancient grain,” or a grain that has been left unaltered for hundreds of years. Most of the wheat found in the products on grocery store shelves has been cross-bred and genetically modified for increased production.
What does farro taste like?
Cooked farro is described as having a nutty flavor with notes of cashew and cinnamon. Farro can be toasted before it is cooked to bring out its warm, golden fragrance. Its flavor along with its irresistible chewy texture makes farro a delicious, sought-after wheat for grain bowls, side dishes and cold preparations like farro salads.
How do I pronounce farro?
Farro is pronounced as fahr-OH. It rhymes with “borrow.”
Is farro gluten free?
No, farro is a wheat that contains gluten.
How do I cook farro?
How farro is cooked is dependent on the variety. Most farro sold in the U.S., like DeLallo Organic Farro, are pearled grains, which means the bran has been removed from each kernel to reduce the cooking time. It is also sold as semi-pearled, which means part of the bran has been removed. Pearled farro can be cooked on the stovetop, as well as in a rice cooker or pressure cooker. Typically, farro is covered in a dry powder or coating that needs to be rinsed before you use it.
Farro can be cooked simply in water, but because it readily absorbs flavors during the cooking process, we recommend preparing farro in a broth or water seasoned with aromatics (onion, garlic, leeks, shallots, carrots, celery, etc.). Toast farro in a dry skillet before cooking to enhance its nutty flavor. DeLallo Farro is pearled, which means its outer bran is removed for a quicker cook time that does not require overnight soaking.
What is the difference between farro and barley?
Farro and barley are two different grains. Though they can be used in the same ways and look similar, farro is larger in size.
What is the difference between farro and quinoa?
Farro is a whole-grain wheat, while quinoa is a gluten-free seed. Both are very nutritious, high in fiber and considered plant-based proteins. Farro and quinoa can be enjoyed in much of the same ways.
What is the difference between farro and rice?
Farro is high in protein, almost double the amount of both white and brown rice. Rice is not a whole grain like farro is, so the protein and fiber content of rice is much lower.
