There is nothing nicer than a field of farro.
A vast stretch of blonde ears, slender and curved tips that sway with the wind.
In Italy there are three species
The Tritticum monococcum or small farro
The Tritticum spelta or large farro
The Tritticum dicoccum or medium farro
The three forms are derived from the shape of the ear, the colour of the flour, the covering and the density.
Monterosso cultivates the tritticum dicocum in strict adherence to the criteria required by biological agriculture and therefore produces a biological cereal guaranteed by the prestigious “Suolo e Salute” Association. Monterosso’s farro is strong and sturdy, typical of the Marche, and is controlled in all phases of production; from the selection of the seed to the germination, the cultivation to the pounding and the mill grinding to the pasta production. Monterosso’s farro is a farro with a large and compact ear.
Today there are only a few hectares dedicated to the cultivation of this plant. In recent times overtaken by the more common and refined grains such as wheat and other more commercial cereals.
Farro can offer the consumer wholesome guarantees above other cereals as it is a cereal that by its pure nature is biological.
Farro is adaptable to all types of terrain, being less demanding than other grains. It is not conditioned by dry or wet seasons. In its crude natural state it grows on rocky terrain and survives the most rigid winter.
Farro’s strong sturdy leafy mass naturally represses all types of weeds and grass.
Farro is highly resistant to diseases (oxidation and oidio), in the passage of time its genetic qualities have helped to reinforce and improve all other grains. The high content of proteic value and its optimal biosynthesis of gluten in elevated molecular weight assist the pasta production
Over the centuries Farro has been set aside, despite its innate qualities, mainly due to economic factors. Firstly in the sowing phase, special machinery must be employed due to the shape of the seed itself. The seed in fact has a covering at the tip of the ear that hinders the use of traditional machinery. The farro ear itself is not easy to process as noted during the pounding phase.
In fact, even if the ears separate in its entirety quite easily, the grains (br 2 rarely 3) remain covered by a natural substance that adheres to the grain. A similar process to that used for rice is needed to glean the grains from the integument. Above all Farro has a very low return when compared to other wheat. An apportion of I on 3. Also there are only a few mills capable of processing farro.
These are the reasons that have lead the farmers to retain their land for the cultivation of tender and hard wheat, barley and corn. A tendency brought about by the economic boom, opulent lifestyles and the necessity for more “refined” products. At present in Italy the Farro cultivation occupies only 3,500 hectares. Of which less than one third are destined for human consumption. The Marche region though has never stopped cultivating Farro.
The geography, the climate and the uncontaminated environment that characterises the region permits the production of an esteemed farro with optimal natural returns. Moreover the traditional handed-down cultivation of farro has secured its place in the Marche farming industry. Monterosso offers immense satisfactions because above all the seed is taken into great consideration, the terrain is well placed and rich in minerals. The area is aerated and the climate is excellent ensuring an intense and fresh flavour, typical of this cereal, to any connoisseur. Monterosso farro of the Marche region full of the sun’s goodness. Intense like the terrain that gives it life and allows it to grow. Perfumed by the sea breeze, aromatized by the Apennines north wind and sunburnt by the African south east wind that, although rarely, lolls over the plantation.