Farro triticum dicoccum

Farro triticum dicoccum, commonly known as farro, is a type of ancient grain that is widely cultivated in the Emilia-Romagna region of Italy. This nutritious grain has been a staple in Italian cuisine for centuries and is known for its nutty flavor and chewy texture. It can be found in various towns and communes in Emilia-Romagna, including Bologna, Modena, and Parma.

In Bologna, farro can be found in specialty stores such as La Bottega di Adelina and Eataly. These stores offer a wide range of farro products, including whole grain farro, farro flour, and farro pasta. In Modena, you can find farro at La Dispensa di Amerigo, a renowned gourmet shop that specializes in local products. In Parma, farro can be purchased at La Prosciutteria, a deli that offers a selection of high-quality Italian ingredients.

Farro can be used in a variety of recipes, from salads to soups and risottos. One popular recipe is farro salad with roasted vegetables. To make this dish, cook the farro according to package instructions and let it cool. Meanwhile, roast a selection of vegetables such as bell peppers, zucchini, and eggplant. Toss the cooked farro with the roasted vegetables, add some fresh herbs like basil or parsley, and dress with olive oil and lemon juice.

Farro has been recognized with the PAT (Traditional Agri-Foodstuffs) recognition, which is a certification that guarantees the traditional production methods and quality of a product. The specifications for farro with PAT recognition include being made from the Triticum dicoccum variety, being cultivated in specific areas of Emilia-Romagna, and following traditional processing techniques. This recognition ensures that consumers are getting an authentic and high-quality product.

Sources:
– “Farro di Monteleone di Spoleto” – www.farrodimonteleone.it
– “Farro di Monteleone di Spoleto” – www.emiliaromagnaturismo.it