Farro is commonly sold in whole grains,
often regulated by various sizes with a gradient of “choice”.
First choice is given to the largest grains (6/8mm.) second
choice for sizes of 3/5mm, also erroneously called “Farricello”
or small farro, and the third choice is for broken grains,
the result of un-calibrated stone mills or an imperfect husking
Some prefer the broken farro, since this
reduces sensibly soaking and cooking time.
It is however always advisable to buy whole
farro, because it does not contain impurities (small stones,
dust present in the broken stock), you can then avoid the
burden of cleaning it and you have a guarantee of selection.
To obtain broken farro all you have to do is use a coffee
grinder or a food processor.
Farro is kept like all other grains, it
is sold principally in sealed little sacks or in a vacuum,
some companies sell it in glass containers to always guarantee
the original humidity.
Farro sold to restaurants is delivered in
15/50 kg sacks (33/110lbs.) in an economical mix of 60% first
choice and 40% second choice.
In the market, as we mentioned already,
you run into false farro, the soft one, or even a mixture
of farro and wheat, a very low price usually belies the quality
and warns you against this not so infrequent nutritional fraud.
Farro is produced in a very fractured way
by small agricultural organizations, for a total of about
660,000 lbs a year, mainly sold in Tuscany. Awaiting formal
regulations on products declared “Biologically Grown”,
we must state that you can be trustful because from the analysis
performed on a variety of samples of farro grown in different
parts of Italy, chemical residuals have been just about absent
or ins such minute quantity to be able to earn the definition
of “biologically grown” from strict German laboratories.
In the market you can also find farro flour,
this is recommended as a great substitute for normal wheat
flour, since it gives dishes a better flavor.
On the wake of scientific recognition afforded
to farro, as the precursor of grains with insoluble fiber,
and wholesome ingredient par excellence, some firms produce
and sell so called “Farro dietic pasta” made with
20% farro and 80% hard wheat semolina with a few other ingredients
Poor cereals are characterized by having
high quantities of phytic acid, some scientists have attributed
to this substance the beneficial effect of inhibiting a variety
of oxidation processes related to fats that normally lead
to colon cancer. Farro is then the ancestor of “poor
grain”, it is a very healthy food, it satiates and gives
energy, it nourishes and does not bloat you, experts preventive
action against practically any form of ailment, in spite of
all these virtues, that make it sound like a medicine or a
diet prescription, it tastes so good that it can consumed
just simply boiled, with a pinch of salt and a drop of olive
Moreover, given that so much emphasis is
placed on products that qualify as biological, it must be
remembered that farro is one of the grains that are not polluted
with fertilizers and pesticides, since it is grown with practically
no chemical help and it is resistant to parasite infestations.