farro
Sign in to saveAlso known as Kamut, Spelt, Emmer
thumb|Farro soup from Tuscany, Italy Farro () is a grain of any of three species of hulled wheat, namely einkorn, emmer, or spelt, sold dried and cooked in water until soft. It is used as a side dish and added to salads, soups and stews.
In the Vinony graph
Vinony's link graph records 159 inbound references to farro, and connects out to maize, rice and wheat.
It sits within the topics Cereals, Italian cuisine and Wheat cultivars.
Vinony links it to 17 Wikipedia language editions.
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- Spelt
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Encyclopedic overview
5 sectionsContents
- Etymology
- Origin
- Description
- See also
- References
thumb|Farro soup from Tuscany, Italy Farro () is a grain of any of three species of hulled wheat, namely einkorn, emmer, or spelt, sold dried and cooked in water until soft. It is used as a side dish and added to salads, soups and stews.
== Etymology ==
Excerpted from Wikipedia’s “farro” article, available under the CC BY-SA 4.0 licence.