A barley-like grain from Tuscany.

Farro is an ancient form of wheat from Garfagnana, the mountainous area of Tuscany, north of Lucca. It is excellent in soups, salads, tortas, or cooked with mushrooms and beans. To cook, simply boil like pasta, then drain and toss with your favorite ingredients. Once you try it, you'll wonder how you ever lived without it.