An organic barley-like grain from the Abruzzo.

Farro is emmer, an early form of wheat eaten by the Etruscans and their conquerors, the Roman legion. Giacomo Santoleri grows this ancient wheat on a small farm on the hilly grounds of the Abruzzo countryside. He uses traditional methods and produces his products without the use of pesticides or chemicals. With a flavor somewhere between barley and wheat, farro makes a delicious soup and cold salad. Santoleri's farro is dense and chewy with a pronounced wheaty flavor. It is terrific in farrotto, farro risotto.