A friend was just telling me that the farro I was raving about last month was on the shelf at Whole Foods right here in Montclair, NJ. And it is, although expensive. So I assume it's available in all Whole Foods stores. It's imported by Manicaretti and produced by "Rustichella d'Abruzzo". The English translation on the vacuum bag is quite charming and uninstructive: "Farro is a grain which is strongly coated with gluten, so to obtain a flour further stone milling and cleaning with fresh air ventilation is required."

Look around more for bulk.. Canada is one of the largest producers of Farro!

Cooking in Florence
www.divinacucina.comSpelt info

Thanks, Diva

The spelt link makes it sound like a "health" food, rather than an incredibly delicious grain. I've had bread made from spelt flour, and it wouldn't be something I would eat by choice.
M

but it is really healthy. try it in this recipe from Umbria
you can also just use some sauteed porcini mushrooms instead of truffles. Great warm!

Cooking in Florence
www.divinacucina.com

I did make a farro salad with good olive oil and truffle oil (used VERY sparingly) and I know it's delicious. And it also seems healthy. My point is that "spelt" somehow conjures up a whole different taste picture!

Diva, has Donatella Lauteri only recently graduated? If that is her photograph on your site, she is the spitting image of our waitress at La Mora (Ponte a Moriano)when we dined there in June 2002. She was doing summer holiday work experience from a hospitality college.

"If it isn't true, it's to the point"
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