Gianluigi Peduzzi of Rustichella d'Abruzzo works alongside a group of local farmers who cultivate farro of the local variety (known as farro vestino) on over just 50 hectares located in the Apennines mountain range of the Abruzzo region of eastern Italy.  Farro thrives in this stony, well-drained soil—without the use of fertilizers.

Whole grains in their natural, raw format have a shiny reddish-brown color, pointy ends and very sharp texture. Rustichella di Abruzzo’s grains are processed for husking and pearling, removing the outer hard husk while leaving much of the bran intact, otherwise classified as semiperlato.

Farro’s applications are endless. Prepare as a breakfast cereal with sweet or savory accompaniments, add to porridge, prepare as a risotto…fortify a soup. Try tossing with vinaigrette as a base for a chilled summer salad or as a component of a fresh green salad. Farro also makes a great stuffing for vegetables or meats and is a great alternative to prepared pastas.

Farro’s flavors are nutty and earthy and its texture is hearty and chewy. It is a satisfying and interchangeable ingredient in recipes calling for rice, barley or other whole grains.

Beyond versatility and flavor, farro is also packed with fiber, protein, vitamins, minerals and antioxidants.

Classic Provisions stocks Rustichella d’Abruzzo Farro in 5.5 pound cryo-vaced packages.


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