There is nothing nicer than a field of farro.
A vast stretch of blonde ears, slender and curved tips that sway with the wind.
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THE MONTEROSSO FARM
The farms that can boast tradition and technology like the Monterosso farm are few and far between.
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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.
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From the Press
Chef, Domenico Maurici - Il Farro Caffe Trattoria
“We need to eat with set standards. Associating eating with taste, flavor, quality and health. We must create trust in the origins of primary producers.”
The Bible - Ezekiel 44-30
“Farro is mentioned with the Hebrew name of Arisab”, Still today with this grain are made the national dishes of Lebanon, Lybia and almost all of the Middle East countries with different names (Taboule, Kibbe, Salf).”
“Fondamentale”, The Italian Association for Cancer Research Newsletter
“On the role played by fiber in tumor prevention, particularly for colon an breast tumors, the consensus of scientists is by now very widespread”