Tag Archives: Northern Italian

Farro Risotto

Tweet First cultivated in 9000 BC, emmer wheat, called farro in Italian, was the standard ration of the Roman legions. High in fiber, low in gluten (not gluten-free), this ancient food contains more protein than most grains and has a delicious, nutty flavor and chewy texture. I use it in soups, stews, salads and in […]

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