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Umbria
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Farro Perlato by La Valletta
Farro Perlato is the Italian word for Emmer wheat. It is a wheat grain, actually a kernel that resembles barley from Popola di Foligno in the heart of Umbria.
Our Farro, organically grown by La Valletta company, it is hulled in the traditional but not "polished" therefore it retains a rustic character both in taste and consistency.
Like the other grains in the wheat family, Spelt and Kamut, Farro is botanically closer to ancient varieties of grains. Farro is the first known grain in history, loved and appreciated – partly through force of circumstance, since at times it was the only food available - by the ancient Etruscans, Egyptians and Romans .
Farro has a high vitamin, mineral and fiber content. It is pleasantly chewy with a distinct sweet wheat taste.
Toast our farro perlato in a heavy saucepan over medium heat until it emits a toasty aroma, about 3 minutes, then bring to a boil in salted water. Cover and simmer over low heat until tender, about 20 minutes.
Farro perlato can be added to soups and salads, or prepared following risotto recipes. Used on its own as a first course or side dish sauteed with extra virgin olive oil, tossed with Parmigiano Reggiano cheese.
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