Fontana FORMIELLO Emmer Farro (8x500g)

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Fontana FORMIELLO Emmer Farro (8x500g)

Regular Price: US$70.99

Special Price US$59.99

Availability: In stock

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Rice & Pasta & Pulses Whole Grains

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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". We hull this farro using a gentler process that leaves the germ and bran intact. Unlike pearled farro commonly found in the market, this farro takes longer to cook and maintains its chewy texture even when cold. The trade-off is an increased nutritional content. Pearling 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. Use in soups, potages, stews or salads. Farmers grow Fontana FORMIELLO farro in northern and central Italy, specifically in the foothills of the Alps and the Apennines. Good 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. Use 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. INGREDIENTS Emmer (Triticum dicoccum L.)

Good 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. Use 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. Farmers grow Fontana FORMIELLO farro in northern and central Italy, specifically in the foothills of the Alps and the Apennines. Use in soups, potages, stews or salads. Pearling 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. Unlike pearled farro commonly found in the market, this farro takes longer to cook and maintains its chewy texture even when cold. The trade-off is an increased nutritional content. We hull this farro using a gentler process that leaves the germ and bran intact. 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".