Did you notice we have two types of farro on our website? This Bio Alberti farro monococcum differs from Bio Alberti farro dicoccum because it is smaller and has a more pronounced grainy flavor. We suggest you give them both a try.
With a satisfying chewy texture and distinctive aroma, 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. But we love it with dried porcini mushrooms in fall; zucchini and fresh basil in the summer. Or add honey, cinnamon, raisins and chopped nuts for a deliciously different breakfast cereal.
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. This farro is semi-perlato, or semi-pearled. That means some of the bran has been mechanically removed. This allows the grain to quickly absorb water, reducing cooking time and making soaking optional, allowing you to add the rich taste of Umbria to everyday dishes!
In addition to farro monococco, Bio Alberti also produce chickpeas, cicerchie (wild chickpeas), black beans, borlotti beans, cannellini beans, farro dicocco, lentils, and orzo (barley).