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Farro From The Marche Region

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 Pharaohs of ancient Egypt gave Farro its name over 7,000 years ago. Through migrations and conquests Farro ended up on the tables of the Romans and in particular in a dish called “Puls”, the famous boiled cereal soup. The Romans believed that Farro was the favorite dish of Ceres the goddess of Messi. A valid enough reason for including Farro in the wedding ceremonial repast in the form of a Farro focaccia (called libum farreum) representing the entrance of the wife in the husband’s family. In turn the couple would offer it to Jupiter in exchange for happiness.


A historical and spiritual bond connects the Monterosso farro to the Roman civilization. In actual fact the farm cultivates farro on the battlefield of the famous battle of Sentinum in 295 BC, that consecrated the triumph of the Romans over the Etruscans, and also in the Middle Ages (52 AC) impeded the Gothic invasion. The virtues and the qualities of farro were already then recognized by the Romans. In fact as an added source of energy and strength it was given to the soldiers every day for their lunch ration (Prandium) Comprising 850 gm of farro with 100 gm of lard, 30 gm of cheese and 1/2 liter of wine vinegar.


Currently in Italy, the cultivation of farro occupies only 3,500 hectares of land, of which less than one third is destined for human consumption. The Marche region though has never stopped producing farro. The geographical layout, the climate, the unpolluted environment that characterizes the region consents the cultivation of a precious farro with an optimal natural product return. Monterosso farro is hardy and typical of the Marche, that is controlled during all its productive phases: from the selection of the seed to the germination; from the growth of the plant to the pounding; from the mill grinding to the pasta production. A farro has large, compact and notched ears and the inward pointed grains.

The farro cultivation belongs to a centuries old tradition at the Monterosso farm on the outskirts of Sassoferrato. From its flour, ground with an antique stone mill, the farm proffers the health conscious connoisseur a flavorsome pasta, low in fats, rich with fiber, calcium and vitamins. Adaptable to all diets helps to keep cholesterol and diabetes in check. A delicious dish offering numerous guarantees to the consumer desiring to include an authentic natural food item.


Monterosso farro from the Marche is a farro full of sunshine. Intense like the earth that nurtures it. Perfumed with the sea breeze, aromatized by the north wind crossing over the Apennines and sun burnt golden by the African south east wind frolicking across the fields.

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