800 799 9830

Farro Couscous

S17 sofi WinnerS17 sofi WinnerRustichella d'Abruzzo collaborates with a group of local farmers to cultivate an indigenous variety of farro, known as farro vestino, grown in the Vestini hills of Abruzzo. Rustichella's Farro Couscous is made with 100% stone ground whole farro and pure Apennine mountain spring water.

Farro has seen a surge in popularity thanks to its excellent taste and adaptability. Now in couscous form, the nutty flavor and delightful chewy texture enhances a range of dishes from meat ragu to seafood stew, or even eaten simply drizzled with extra virgin olive oil. Because it is easily digested and low in gluten, farro can often be eaten by people who are normally gluten-intolerant.

Origins: Italian couscous has a grand historical tradition on the Sicilian Island of Trapani. Easy to cook and adaptable to many recipes, farro couscous pairs beautifully with a number of flavors in a main dish or as a side.

Cooking Method: These small granules of farro are best prepared by steaming until they reach a light, fluffy consistency, with a texture similar to al dente pasta.

Description

S17 sofi WinnerS17 sofi WinnerRustichella d'Abruzzo collaborates with a group of local farmers to cultivate an indigenous variety of farro, known as farro vestino, grown in the Vestini hills of Abruzzo. Rustichella's Farro Couscous is made with 100% stone ground whole farro and pure Apennine mountain spring water.

Farro has seen a surge in popularity thanks to its excellent taste and adaptability. Now in couscous form, the nutty flavor and delightful chewy texture enhances a range of dishes from meat ragu to seafood stew, or even eaten simply drizzled with extra virgin olive oil. Because it is easily digested and low in gluten, farro can often be eaten by people who are normally gluten-intolerant.

Origins: Italian couscous has a grand historical tradition on the Sicilian Island of Trapani. Easy to cook and adaptable to many recipes, farro couscous pairs beautifully with a number of flavors in a main dish or as a side.

Cooking Method: These small granules of farro are best prepared by steaming until they reach a light, fluffy consistency, with a texture similar to al dente pasta.

Product Details

Product CodeUnit SizeUnit / CaseCase WeightUPC CodeNotes
11424 500 gr/1.1 lb 12 6 kg/14 lb 7-93232-11424-8 NEW

Serving Suggestions

Serving Suggestions

  • Serve with a meat ragu
  • Excellent stirred into warm soups, like a seafood stew
  • Toss it into grain-based salads
  • Drizzle with olive oil and enjoy!

Nutrition & Ingredients

Ingredients

100% farro semolina from Abruzzo, water

Wholesale Pricing

Product Details

Product CodeUnit SizeUnit / CaseCase WeightUPC CodeNotes
11424 500 gr/1.1 lb 12 6 kg/14 lb 7-93232-11424-8 NEW

Related Products

  • Farro Orzo

    Farro Orzo

    Farro orzo is made with 100% stone ground whole farro semolina grown on the hills of Abruzzo and pure spring water. This pasta, shaped as a...

  • Farro Penne Rigate

    Farro Penne Rigate

    One of Italy's most popular cuts, penne rigate has a wider tube than the original penne ("quills"), but rigate ("with ridges") on the outside.

  • Farro Spaghetti

    Farro Spaghetti

    Made with just farro flour and water, these spaghetti have a rich and nutty flavor with hearty toothsome texture.

  • Pizzichi di Farro

    Pizzichi di Farro

    Pizzichi means "pinches, nips or bites" in Italian. Extruded with the small lasagna dies and then cut into a 1-inch diamond shape.