Farro is an ancient cereal grass, cultivated throughout almost all of Italy and Europe. It was once the most widely grown cereal, used by the Romans as a form of currency. It is a very resilient plant, resistant to diseases and pests, with many nutritional properties such as a high content of starch, proteins, and fibers. Lu Stazzu has been cultivating this cereal grass for many years; the climate and geographical location make this farro unique. Pearled farro is used in cooking for soups, cold dishes, and stews, and it is an excellent substitute for rice and pasta. Pearled means it has been stripped of its bran and germ. Before consumption, it is recommended to soak it for 12 hours before cooking. Pearled farro is easy to prepare: it is usually boiled and used like rice. It is excellent in summer as a cold dish with shrimp and zucchini or combined with other cereals in soups. Storage: keep the product in a dry and cool place; once cooked, consume promptly. Processing: farro is cultivated and sown in autumn on plowed land, then harvested in summer. It is called pearled because it is stripped of its bran and germ with special machines, becoming fibrous and light in color. Before being brought to the cooperative, it is dried. Lu Stazzu cultivates farro on the Sibillini mountains at over 1000 meters altitude, which makes this cereal flavorful and rich in proteins and minerals.
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Farro is an ancient cereal grass, cultivated throughout almost all of Italy and Europe. It was once the most widely grown cereal, used by the Romans as a form of currency. It is a very resilient plant, resistant to diseases and pests, with many nutritional properties such as a high content of starch, proteins, and fibers. Lu Stazzu has been cultivating this cereal grass for many years; the climate and geographical location make this farro unique. Pearled farro is used in cooking for soups, cold dishes, and stews, and it is an excellent substitute for rice and pasta. Pearled means it has been stripped of its bran and germ. Before consumption, it is recommended to soak it for 12 hours before cooking. Pearled farro is easy to prepare: it is usually boiled and used like rice. It is excellent in summer as a cold dish with shrimp and zucchini or combined with other cereals in soups. Storage: keep the product in a dry and cool place; once cooked, consume promptly. Processing: farro is cultivated and sown in autumn on plowed land, then harvested in summer. It is called pearled because it is stripped of its bran and germ with special machines, becoming fibrous and light in color. Before being brought to the cooperative, it is dried. Lu Stazzu cultivates farro on the Sibillini mountains at over 1000 meters altitude, which makes this cereal flavorful and rich in proteins and minerals.
