Farro
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Farro (/ˈfæroʊ/ Audio file "en-us-farro.ogg" not found) 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
The English word is borrowed directly from Italian Script error: No such module "Lang"., first documented in English in 1828 when the botanist Samuel Frederick Gray mentioned it. It derives from Latin Script error: No such module "Lang". (spelt, grain).[1][2]
Origin
Farro originated in the Fertile Crescent. Grains have been found in archaeological sites from 17,000 BCE and 7700 BCE in modern day Israel and Syria, respectively.[3]
Description
Farro is made from any of three species of hulled wheat (those that retain their husks tightly and cannot be threshed): spelt (Triticum spelta), emmer (Triticum dicoccum), and einkorn (Triticum monococcum).[4] In Italian cuisine, the three species are sometimes distinguished as farro grande, farro medio, and farro piccolo (large, medium, and small farro, respectively).[5]
Emmer is the most common variety of farro grown in Italy, specifically in certain mountain regions of Tuscany and Abruzzo. It is considered to be of higher quality for cooking than the other two grains and thus is sometimes called "true" farro.[6]
Confusion about the terminology for these three wheat varieties is generated by the difficult history in the taxonomy of wheat and by colloquial and regional uses of the term Script error: No such module "Lang".. For example, emmer grown in the Garfagnana region of Tuscany is locally known as Script error: No such module "Lang"..[5] Some English speakers use Script error: No such module "Lang". to mean steamed or boiled grain presented as salad and similar dishes, whereas in Italy it means the three grains, individually or together. Farro is sometimes translated as "spelt" in English, but this is only one of three possibilities.[7][8]
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Shrimp in farro salad
See also
References
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- ^ Page Module:Citation/CS1/styles.css has no content."farro (noun)". OED. Retrieved 28 November 2024.
- ^ Page Module:Citation/CS1/styles.css has no content."Latin definition for: far, farris". Latdict. Retrieved 28 November 2024.
- ^ Page Module:Citation/CS1/styles.css has no content."Emmer (Farro)". FoodPrint. Retrieved 2026-01-16.
- ^ Page Module:Citation/CS1/styles.css has no content.Szabó, A. T.; Hammer, K. (1996). Padulosi, S.; Hammer, K.; Heller, J. (eds.). Notes on the Taxonomy of Farro: Triticum monococcum, T. dicoccum, and T. spelta. 4. Proceedings of the First International Workshop on Hulled Wheats, 21–22 July 1995, Castelvecchio Pascoli, Tuscany, Italy. Rome: International Plant Genetic Resources Institute. pp. 2–3.
- ^ a b Page Module:Citation/CS1/styles.css has no content.Buerli, Markus (2006). "Farro in Italy" (PDF). The Global Facilitation Unit for Underutilized Species. Archived from the original (PDF) on 24 December 2017. Retrieved December 23, 2017 – via Bioversity International.
- ^ a b Page Module:Citation/CS1/styles.css has no content.Hamlin, Suzanne (June 11, 1997). "Farro, Italy's Rustic Staple: The Little Grain That Could". The New York Times. Retrieved November 22, 2012.
- ^ Page Module:Citation/CS1/styles.css has no content.Schlegel, Rolf H. J. (2010). "Farro". Dictionary of Plant Breeding (2nd ed.). Boca Raton: CRC. p. 149. Print.
- ^ Page Module:Citation/CS1/styles.css has no content.Julavits, Heidi (November 30, 2008). "Grain Exchange". The New York Times.
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