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With subtle notes of cinnamon and a satisfying chewy texture, farro has a slightly nutty, earthy taste that is amplified if you toast it before boiling. Add it to soups or green salads for texture and satiating fiber, or use it as a protein and vitamin-rich substitute for rice.

La Valletta’s Farro degli Altopiani di Colfiorito is the farro variety Triticum Dicoccum, which is also known as Emmer.  It really shines in a simple salad with seasonal vegetables and plenty of good olive oil. Our producers Alessandro and Rosalba Cappelletti make insalata di farro for their children the way their mother Adriana made it for them: simmered in vegetable broth and mixed with a soffritto of onion, carrot, celery, peeled tomatoes and two cubed potatoes. But we love it with roasted sweet potatoes, onion, squash and rosemary in the winter; zucchini and fresh basil in the summer. Or add honey, cinnamon, raisins and chopped nuts for a deliciously different breakfast cereal. This farro is slightly pearled, which means that the external layer of bran of the grain has been thinned out using a physical process; this makes it much easier to cook and more delicious to eat, while maintaining all of the many nutritional benefits of farro.

Clearly, we’ve found ways to enjoy farro in every season and at every meal, just like literally hundreds of generations of Italians before us. Farro takes the concept of “ancient grain” to the extreme; it was used to feed the ancient Roman army, and traces of farro have even been found inside the tombs of Egyptian kings.

La Valletta is a family-run company in Umbria that uses sustainable processes to grow the exceptional grains and legumes that form the cornerstone of rural Umbrian cuisine. Founded in 1985 by Antonio and Adriana Cappelletti, the company is now run by their children, brother and sister team Alessandro and Rosalba Cappelletti, in the tiny village of Colfiorito. La Valletta is dedicated to the preservation and promotion of plants native to the Colfiorito Plateau, an area of rolling green fields on the border of Umbria and Le Marche. On their 100 acres, the Cappelletti family is proud to cultivate pearled barley, farro, purgatorio beans, chickpeas, cicerchie, lentils and borlotti beans - all healthy grains and legumes that are part of the Mediterranean diet and represent the taste of Umbria, a land full of history and tradition.


Use it for:
Farrotto with Porcini
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