Farro (Triticum dicoccum) is whole grain emmer wheat, an ancient hulled wheat variety that was first domesticated in the Fertile Crescent, where it also grows wild. Emmer wheat is no longer widely grown, though it remains an important crop in Ethiopia and in Italy. The fiber-rich grain releases starch as it cooks, yet maintains a chewy al-dente texture, which makes it ideal for risotto-style dishes. Farro can also be used in salads, soups, and breads. It is sometimes ground into flour for pasta.
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Farro: Grain of the Legions