Farro Monococcum

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Bio Alberti’s farro monococcum - also called triticum monococcum, small farro, spelt, einkorn, and enkir -  takes the concept of ancient grain to a whole new level. It is the oldest cereal in the world (yep, we said it), with a 20,0000 year history. It is believed to come from ancient Anatolia, and was used to feed the ancient Roman army - traces of farro have even been found inside the tombs of Egyptian kings. Farro monococco gets its name from the fact that the small, fragile “ear” of the plant contains only one grain. Abandoned because of its low productivity, we’re grateful that thanks to Bio Alberti, we’re able to bring this powerful little superfood to your table!

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 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.

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!

The Bio Alberti farm, located in the village of Poggio Aquilone between the provinces of Terni and Perugia, has been in the Alberti family for three generations. Today, Guido and Paola Alberti, together with their two adult children, cultivate their lands the same way Umbrians have since ancient times: using crop rotation and organic fertilizer from their own cows.

In addition to farro monococco, Guido and Paola also produce chickpeas, cicerchie (wild chickpeas), black beans, borlotti beans, cannellini beans, farro dicocco, lentils, and orzo (barley). Their mission is to carry on their local traditions with products that are healthy, delicious, and real, using indigenous and ancient varieties whenever possible.