Emmer (Farro Medio), Wholegrain

Hodmedod

£3.29

An ancestor of durum wheat, emmer was among the first cereals cultivated in the Fertile Crescent. It has a deliciously nutty flavour and can be eaten as a whole grain (known in Italy as farro medio) or ground into flour. The grains make a great alternative to rice, as a side or to make farrotto in place of risotto. They can be milled at home (we recommend using a Mockmill ) for flour that makes superb bread and pasta. Two other grains are occasionally used for farro and emmer or farro medio sits between smaller einkorn ( farro piccolo ) and larger spelt ( farro grande ). Our emmer is grown by

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Emmer (Farro Medio), Wholegrain

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