This ancient grain is great for soups and fresh summer salads
Farro, or spelt, is a truly ancient grain. It was a favourite dish of the Romans who used it to feed their legions. Nowadays, in a particular area of Tuscany called Garfagnana it is still widely produced and eaten. It is still cleaned and processed in old stone mills in this amazing foresty area. A rise in interest towards natural, vegetarian and macrobiotic diets mean that spelt is growing in popularity in other parts of Italy and of Europe.
Traditionally spelt is used in various dishes, most of them first courses. Spelt from Garfagnana is particularly good in these dishes,when compared to spelt cultivated in other regions. In the winter spelt soup is not only delicious and filling but is also healthy, add porcini mushrooms and you’ll eat a hearty soup!
In spring and summer spelt is used just like a cold pasta or in a summer salad. Ingredients such as tuna, mozzarella, pesto, diced tomato, olives and herbs like basil are a perfect match for farro.
In order to protect this natural, authentic product, the Garfagnana Community managed to gain IGP (‘Indicazione Geografica Protetta’) status for locally grown spelt. Their action can be seen as part of a nation wide trend towards protecting authentic, local products.