Fontana FORMIELLO Farro is an ancient grain with a nutty, slightly sweet flavour and a chewy texture. It stays tender and distinct when cooked, deliciously “al dente”.
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nWe hull this farro using a gentler process that leaves the germ and bran intact.
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nUnlike pearled farro commonly found in the market, this farro takes longer to cook and maintains its chewy texture even when cold.
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nThe trade-off is an increased nutritional content.
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nPearling removes the indelible hull that surrounds the grain but in the process also scours off all of the germs and barn making these products cook quicker and being softer to the taste.
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nUse in soups, potages, stews or salads.
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nAwarded 1-star at Great Taste Awards 2021.
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nJudge’s comment: “Plump grains with a lovely, springy bite that burst with flavour. Nutty and slightly earthy, this is a grain that would work beautifully in salads or as a side dish. There is a freshness to them too, which is a revelation as sometimes farro can taste dusty and this does not. Delicious.”
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nFarmers grow Fontana FORMIELLO farro in northern and central Italy, specifically in the foothills of the Alps and the Apennines.
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nGood to know: Farro can be cooked as a substitute for rice or potatoes, or as an addition to soups, potages, stew and minestrone or in delicious salads.
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nUse farro as a base for salad or at the place of rice in risotto recipes to make farrotto. Serve it hot for breakfast with sliced peaches and berries, or as a dessert with ricotta cheese and a drizzle of honey.
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