Farro

“Just put [farro] on the table and don’t talk about it and just say ‘try it.’”
–MARIA SPECK

FARRO A CEREAL grain that’s a member of the wheat family, has been enjoyed for centuries in central Italy (and for even longer in Egypt). In recent years—thanks to restaurant chefs, food media, and curious farmers—it has been gaining favor with American home cooks and has become more widely available in supermarkets. These high-fiber, high-protein hulled whole-wheat kernels boast a slightly sweet, nutty flavor and chewy texture.

In Italy, the grain is available in three sizes—farro piccolo (einkorn), farro medio (emmer), and farro grande (spelt)—but