farro
Sign in to saveAlso known as Kamut, Spelt, Emmer
thumb|Farro soup from Tuscany, Italy Farro () is a grain of any of three species of hulled wheat, namely einkorn, emmer, or spelt, sold dried and cooked in water until soft. It is used as a side dish and added to salads, soups and stews.
~2 min read
Encyclopedic overview
5 sectionsContents
- Etymology
- Origin
- Description
- See also
- References
thumb|Farro soup from Tuscany, Italy Farro () is a grain of any of three species of hulled wheat, namely einkorn, emmer, or spelt, sold dried and cooked in water until soft. It is used as a side dish and added to salads, soups and stews.
== Etymology ==
Excerpted from Wikipedia’s “farro” article, available under the CC BY-SA 4.0 licence.