This, Whole Farro, grain is synonymous with Italy and a very important part of Roman and Tuscan cuisine. Like Barley, Spelt, and other hulled grains, farro has a nutty, hearty taste. It is a versatile ingredient and can be used in everything from cold salads to soups or vegetable dishes.
Suggestions: Mix Whole Farro and Freeze-Dried Porcini to make a cream, rustic healthy risotto.
About Rustichella d’Abruzzo
On Sunday, all the children would gather in the family home Sergiacomo, a little white house in the “Carmine” in Penne district, surrounded by an evergreen garden, an olive tree, and a host of geraniums including occasional vessels. That house had seen them grow. Not everyone had started a family, but Sunday was the day where everyone returned to their old home to spend a day together. The only ones who had not met a soul mate were Uncle Lino and Aunt Serafina. The Seraphim aunt had remained with her parents working at the old pasta factory that was on the lower floor of the house, which was built by her grandfather Raffaele and grandmother Mariapalma. Affectionately called “Fafina,” for the occasion, Aunt Fafina prepared “The RUSTICHELLE” and kneaded, with the small kneading machine, semolina advancing with eggs from the hens of the backyard. Quell’impasto was so valuable because it did not provide water but only eggs. It was then pushed from the vine into the bell and bronze die, giving a rough chitarrone worthy of the Sunday gravy. After 90 years, Aunt Fafina’s recipe is revived by Rustichella d’Abruzzo. The RUSTICHELLE of durum wheat, the vestina employing 100% of the hens’ eggs for a typical format of the culinary tradition of Abruzzo.
Farro is a food composed of the grains of certain wheat species, sold dried, and prepared by cooking in water until soft. People eat it plain and often use it as an ingredient in salads, soups, and other dishes.