Farro is an unhybridized ancestor of modern wheat. There is much confusion and disagreement about which grain may be called farro. Many authors and journalists refer to it as “emmer”, “spelt” or “einkorn”, but throughout Italy the grain is simply farro. Regional differences abound and this may explain the confusion about the name. The names “emmer” and “spelt” are more commonly used in countries beyond the Alps, mainly Switzerland and Germany. These grains are different subspecies: Farro is Triticum dicoccum, Emmer is Triticum Turgidum, while spelt is Triticum spelta--they have a different genetic makeup.
To guarantee quality and authenticity of the farro, Gianluigi Peduzzi of Rustichella d’Abruzzo works alongside a group of local farmers and friends who own over 50 hectares in the area between Penne and the Gran Sasso, the highest peak of the Apennines. This area is partially protected by the Riserva Naturale Regionale Lago di Penne, a World Wildlife Fund reserve. The yield of over 100 tons of farro of the local variety known as farro vestino is then used for producing the flour for making Rustichella d’Abruzzo farro pasta as well as farro polenta. Prior to milling, the grains are sifted and sorted through an advanced selection process, separating the whole ones of the finest quality. Farro grains with their shiny reddish-brown color, pointy ends and very sharp texture, are processed for husking and pearling, removing the outer hard husk but leaving much of the bran intact.
The resulting pasta has a dark brown color and because of its lower gluten content, it is more fragile than conventional pasta. For best results, boil in abundant salted water and refrain from stirring during the first 30 seconds of cooking. Gently fold the pasta from then on, but avoid over-manipulating to avoid breakage. Farro pasta is ideally served with olive oil based sauces containing mushrooms, game or a hearty meat ragu’.
- = Award Winner
- = Gluten Free
- = Food Service or Bulk Available