Farro is the common name used to call the hulled wheats, that are different from the most common naked wheats (durum and common wheats) because during the threshing the caryopsis do not separate from the husk.
Farro was the first grain to be cultivated by men: it was born more than 10.000 years ago, in Fertile Crescent zone (between Iran, Iraq, Syria and Palestine).
Species of Farro
The different species of farro are classified as follows:
- Einkorn Wheat (Triticum monococcum);
- Emmer Wheat (Triticum dicoccum);
- Spelt Wheat (Triticum spelta).
All the three species of farro have got the food characteristics of cereals:
- they represent the energetic basis of nutrition thanks to their content of starch;
- they give a low content of protein (gluten);
- they have unsaturated fats and vitamins in the seed.
Farro (organic Emmer wheat in particular) is different from the common wheat and durum wheat thanks to particular features linked to a higher content of mineral salts, to the presence of a thicker aleuronic layer and to the richness in beta-glucans.