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Where can I find farro?

I'm diabetic and am looking for some high-fiber grains. I want to try to make some dishes with farro to see how I do. Where can I buy some farro grain? I live in Newton so anything in the area would be helpful. I assume I could get it in the North End but where?

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  1. I happened to see it in the rice and grain aisle at the River Street Whole foods yesterday. My guess is the Newtonville one would be large enough to have it, too.

    3 Replies
    1. re: galleygirl

      The Newtonville Whole Foods had it. They had to show me where it was (with the pasta?) but they had it. I made some over the weekend. Very tasty, kind of creamy, I'm going to try a faux-risotto with it.

      Thanks all.

      1. re: GrowingBoy

        I make farrotto all the time. More often than risotto now. Its yummy!

        Just make it like you would risotto -- very easy.

        1. re: C. Hamster

          Diabetes-wise, the results on the farro are mixed but still supeior to the ones I get from rice. I'm definitely going to give it another shot.

    2. salumeria Italiana has seven different Farro products- grain and pastas- on their website.

      http://www.salumeriaitaliana.com

      Just put Farro into the search box.

      1. I also bought some at the River St Whole Foods, but it was hidden and I had to ask for it.

        They sell it at Formaggio, too.

        1 Reply
        1. re: C. Hamster

          They always have it at Christina's in cambridge next to east coast grill.

        2. Have to admit I'm a little confused by the term "farro," but I think I've been buying it from the Roslindale Fish Market, which is pretty close to Newton. They have plastic bags marked "wheat" which I am 99% sure are "farro." In any case, it's delicious and very affordable. It tastes just like the farro I've had in fancy restaurants.

          1. farro is an ancient wheat that has been in use since the time of the romans. it makes an awesome risotto, and other things. it is commonly referred to interchangeably with spelt, but a nytimes article this past fall explains that the two in fact are very different: http://www.nytimes.com/2008/11/30/mag.... cooking times appears to be the most important distinction.

            if you're going to head to the north end for any kind of grain or staple, i'd go to polcari's. it's cheap, the guys are helpful, and italian is regularly spoken. and you might be distracted by some other rare deliciousnesses, such as chestnut flour which is awesome stirred into polenta!