Triticum dicoccum, emmer wheat, produces what is sometimes called “true” farro. Farro substitute is eaten plain or is often used as an ingredient in salads, soups, and other dishes.

Hulled wheat is wheat that cannot be threshed. Emmer is the most common variety of farro grown in Italy, specifically in certain mountain regions of Tuscany and Abruzzo. It is also considered to be of higher quality for cooking than the other two grains and thus is sometimes called “true” farro. Spelt is much more commonly grown in Germany, Austria and Switzerland.

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 farro. For example, emmer grown in the Garfagnana region of Tuscany will be colloquially known as farro. The Italian word farro derives from the presumed Latin word farrum, from Standard Latin far, farris n. Notes on the Taxonomy of Farro: Triticum monococcum, T.

Promoting the conservation and use of underutilized and neglected crops. 22 July 1995, Castelvecchio Pascoli, Tuscany, Italy. International Plant Genetic Resources Institute, Rome. The Global Facilitation Unit for Underutilized Species. Farro, Italy’s Rustic Staple: The Little Grain That Could”. Triticum, rappresenta il più antico tipo di frumento coltivato, utilizzato come nutrimento umano fin dal Neolitico. Lo stesso argomento in dettaglio: Triticum monococcum.

Il farro piccolo è quello di più antica coltivazione, la prima forma di frumento coltivata. Lo stesso argomento in dettaglio: Triticum dicoccum. La coltivazione del farro medio storicamente segue di pochissimo quella del piccolo farro. In Italia è coltivato su piccoli appezzamenti soprattutto in Garfagnana, una valle della Toscana settentrionale, dove è all’origine di varie ricette tipiche: minestra di farro, farro con fagioli, torta di farro. Lo stesso argomento in dettaglio: Triticum spelta.