Farro is an ancient grain with a nutty, slightly sweet flavour and a chewy texture. It stays tender and distinct when cooked, deliciously "al dente". His farro is hulled using a gentler process that leaves the germ and bran intact. Compared to pearled farro that are usually found in the market this farro takes longer to cook and keeps its chewy texture even when cold. The trade-off is an increased nutritional content. Pearling removes the indelible hull that surrounds the grain but in the process also scours off all of the germs and barn making these products cook quicker and being softer to the taste. Fontana Formiello Farro is grown in northern and central Italy in the foothills of the Alps and the Apennines. Good to know: Farro can be cooked as a substitute for rice or potatoes, or as an addition to soups, potages, stew and minestrone or in delicious salads. Use farro as a base for salad or at the place of rice in risotto recipes to make farrotto.