Black Emmer grown by the Chef's Garden
Emmer is an ancient grain commonly known as farro, which derives from the Italian word for flour (farina). Emmer's origins can be traced back to the fertile crescent, but now is mostly grown across Europe, Africa and Asia. The high-protein wheat berries' nutty flavor and chewy texture works best in salads, soups and risottos, and when milled into flour can also make excellent breads and pasta.
Emmer is an ancient grain commonly known as farro, which derives from the Italian word for flour (farina). Emmer's origins can be traced back to the fertile crescent, but now is mostly grown across Europe, Africa and Asia. The high-protein wheat berries' nutty flavor and chewy texture works best in salads, soups and risottos, and when milled into flour can also make excellent breads and pasta.
Emmer is an ancient grain commonly known as farro, which derives from the Italian word for flour (farina). Emmer's origins can be traced back to the fertile crescent, but now is mostly grown across Europe, Africa and Asia. The high-protein wheat berries' nutty flavor and chewy texture works best in salads, soups and risottos, and when milled into flour can also make excellent breads and pasta.