Farro.ca- Your Canadian Authority on Imported Italian Emmer Wheat

An Ancient Grain Ideal for Modern Lifestyles

Hearty and flavourful, Emmer (farro) can be enjoyed in cracked and whole kernel form in many dishes, as well as more traditional applications such as dark, nutty Emmer pastas.

Taste

Whether consumed in grain form or pasta form, Emmer (farro) has a satisfying chewy texture, dark nutty flavour, and great taste even Kamut® and spelt can’t match. In fact, Emmer pasta is so exceptional, that true Italians prefer it to regular whole wheat pasta.

Nutrition

Rich in fiber (approx. 10%), protein (approx. 15%), magnesium, and vitamins, Emmer also becomes a complete protein source when combined with legumes, making Emmer grains and pastas ideal for vegetarians, or anyone simply looking for a plant-based high-protein food source.

Special Needs

Diabetics: Emmer is high in fibre and a slow-release carbohydrate.
Gluten Intolerance: Emmer's gluten structure is older than spelt's and somewhat less irritating. Most non-caeliac gluten-intolerant individuals have been able to tolerate it without difficulty.

Emmer (hard or true farro) was a wholesome daily staple of the ancient Egyptians, and has been grown for millennia in the Middle East and North Africa.

Emmer (farro) is a non-genetically-modified ancient grain belonging to the wheat family. Originating 7,000 years ago, emmer gave rise to all durum wheat, even Kamut® (khorasan wheat) which it predates by over 4,000 years. Its younger cousin (by about 2,000 years) spelt, which is a soft wheat, often masquerades as true farro.

After Julius Caesar’s invasion of Egypt in 30 B.C., Emmer (farro) found a home in Italy, the only country today where it is cultivated on a large scale. The nutritious grain became a staple at every level of Roman society, sustaining the Roman Legions and even giving rise to the Italian word for flour: farina. Delicious and high in protein, Emmer nonetheless saw its place at the table usurped in modern times by higher-yield, easily-harvested wheat, such as those found in breads, pastas and cereals today.

In recent years, Emmer (farro) has been enjoying a resurgence in popularity among gourmets and the health-conscious, who sing the grain’s praises for its high nutritional value and adore the hearty, flavorful taste of the “Pharaoh’s Wheat”: the original gourmet health food.