Farro, is truly an ancient grain, originating in the Fertile Crescent, the region in the Middle East that curves in a crescent shape from the Persian Gulf, through southern Iraq, Syria, Lebanon, Jordan, Israel and northern Egypt. It has been found in the tombs of Pharaohs and is rumoured to have been a staple for Roman legions on the march. Italians have also had a love affair with farro for centuries.

We have chosen pearled, Girolomoni organic farro, from Italy for Sabato. The quality is outstanding, flavour is full – especially when toasted before cooking, and it maintains an al dente texture when cooked. This farro is a delicious and nutritious whole grain, easily digested and packed with fibre and vitamins.

Farro is so easy to use and it has cashew-nut notes, a satisfying chewiness and a lovely texture. We find it combines so beautifully with whatever flavour accents you choose to add to it. It is an incredibly versatile ingredient to work with – try it layered with honey-roasted stone fruit, with a smooth, heavy yoghurt spooned through the mixture at breakfast time. Farro salads can be the main event when combined with a protein like smoked salmon, warm roast chicken thighstunaduck confitsalami or cheese. Throw in olivessemi-dried tomatoesartichokessliced pimientoscapers – your favourite flavour combinations will blend beautifully with the farro grains. Just drizzle over a generous amount of our delicious French or Spanish dressings and you are ready to serve. We also find it can be a great little add-on to a rustic tomato-based soup, a braise, osso buco or lamb shanks.

If you haven’t done so already, try our fabulous farro, it deserves a place in your pantry.


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