Description
This rustic staple of the Italian countryside, which dates to Mesopotamia 20,000 years ago, wants to visit your kitchen. Its complex, a little nutty and a touch intriguing; and its a great alternative to everyday pasta or rice. Farro is not wheat, but a plant and grain all its own. If it werent for its humble, ancient origins, you might call it nouveau: elegant with a surprisingly light touchtender but with a bite. Tasting this high-nutrient grain might take you to far-ro away places. Sideaway invites you on the journey.
