Organic Semi-Pearled Farro

Triticum dicoccum, no soaking, ready in just 20 minutes of cooking

The mountain grain that has nourished empires: rustic enough, practical as never before

Organic Semi-Pearled Farro from Dolci Giuseppina

This organic semi-pearled farro originates from Monteleone di Spoleto, the highest municipality in Umbria, where the Dolci Giuseppina farm has been cultivating this iconic mountain grain for generations on rugged, calcareous soil at about 1,000 meters above sea level. Semi-pearling is the perfect balance between rusticity and practicality: a light abrasion of the grain removes only part of the outer skin, preserving most of the bran—and with it fiber and nutrients—but eliminating the need for soaking and reducing cooking time to just 20 minutes. With 11,9 g of protein and 9,7 g of fiber per 100 grams, it's a complete grain that's as easy to prepare as pasta: from pantry to table in less than half an hour.
 
 
 

The roots of this Farro are deep in tradition

In ancient Rome, farro was so sacred that marriages were celebrated there: the confarreatio, the most solemn wedding rite reserved for patricians, took its name from "far"—farro—because the newlyweds shared a flatbread made from this grain, panis farreus, before the Flamen, a seal of an indissoluble union. And from that "far" comes a word we use every day: farina, literally "farro powder," a testament to the fact that for the Romans, farro, not wheat, was the cereal par excellence. The legions marched with rations of farro, and puls—farro polenta—was Rome's national dish for centuries. Bringing it to the table today, grown in the same Apennine mountains that supplied the city, means sitting at a table that has been set for over two thousand years.
 
 
 

Choosing Organic Semi-Pearled Farro means taking care of yourself

Farro is among the most generous grains in the Mediterranean diet: this semi-pearled grain provides 11,9 g of protein and a whopping 9,7 g of fiber per 100 grams—nearly a third of your daily fiber needs in a generous serving—with just 2,3 g of fat and virtually no salt. The semi-pearling process preserves much of the bran, which contains fiber, B vitamins, and minerals, while its low glycemic index compared to refined grains makes it a great ally for prolonged satiety. Grown organically on mountain soil, without synthetic chemicals, it is clean energy in the truest sense of the word.
 
 
 

How to Best Use: Organic Semi-Pearled Farro

• THE APENNINE SOUP: cook it for 20 minutes - without soaking - and add it to Ready-to-eat organic cannellini beans e Organic red lentils with a soffritto of Organic CarrotsFarro and legume soup is the dish that has warmed Umbrian winters for centuries.
• SAFFRON FARROTTLE: cook it like a risotto, toasting it and adding broth a little at a time, and finish cooking with saffron pistils dissolved in a ladle of broth: the grain remains pleasantly al dente and the red gold of the mountains meets the grain of its own land.
• THE COLD SUMMER SALAD: boil it, cool it under running water and season it with Organic white spring onions  icing and Mediterranean Bluefin Tuna Fillets: the firm grain of the semi-pearled rice holds the seasoning without overcooking, perfect even if prepared in advance.

The Manufacturer: Dolci Giuseppina

Dolci Giuseppina is a family-run farm in Monteleone di Spoleto, the highest municipality in Umbria. On land inherited from their grandparents, at about a thousand meters above sea level, the family grows the famous mountain spelt along with ancient legumes and saffron, using methods that preserve the soil's fertility and an authentic farming tradition passed down from generation to generation.
 
 
 

Ingredients

Organic semi-pearled spelt. Contains GLUTEN.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy value: 321 kcal (1343 kJ)
• Fat: 2,3 g, of which saturated fatty acids 0,3 g
• Carbohydrates: 46,5 g, of which sugars 1,9 g
• Fiber: 9,7 g
• Protein: 11,9 g
• Salt: <0,03 g

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