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Jul 19, 2011 01:43 PM


I have finally found farro at Wegmans in the bulk food section. It's only $3.99/lb. I was ordering it from Amazon. This is one of my favorite things to eat.....

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  1. mine too. Especially farro risotto.

    1 Reply
    1. re: magiesmom

      I had my first farro risotto recently--the restaurant called it (wild mushroom) "farrotto"; it was otherworldly delicious. I've bought a bag of farro since and can't wait to try this at home.

      OTOH, I've eaten farro spaghetti w/clams a few times and I didn't care so much for the combination, wanted a more delicately flavored pasta w/the clams.

      But I'm collecting other ideas for farro and farro pastas.

    2. Good to hear. I've had a bag (from Costco) sitting on top of the fridge for over a year now. I never bothered to cook it and always forget it's there- never tasted it before either. Now that you reminded me, perhaps I'll cook it sometime this week.

      1. Is all farro sold semipearled (perlato)?

        7 Replies
        1. re: paulj

          I think most is, but not all is. Whole farro is definitely harder to find.

          1. re: Caitlin McGrath

            I wonder if whole farro is all that different from wheat berries or related grains (spelt or kamut).

            1. re: paulj

              Spelt and farro are quite similar, but, and a big but. There are many, many farro varieties. The one l like the best is farro en chicci, comes in a brown burlap bag and is pricey. But as with rices, the texture is perfect for a farratto. Still many time use spelt as easier to get and lots less expensive.

              1. re: Delucacheesemonger

                farro en chicci
                If I ask for a translation of 'chicci' all I get is berry or grain. So it is clear how 'farro en chicci' is different from plain 'farro'.

                Looks like there are 3 variables:
                - exactly which species of Triticum it is (emmer or spelt)
                - how much the grains have been polished
                - whether the grains have been roasted or not

                1. re: paulj

                  Agree completely. The folks from Chicci are usually at the fancy food show in Manhattan and she brought all these charts out about differences. It just works best for me, is all medium brown, no white highlights as many others, and always cooks perfectly. Is it the same, who knows, just do know it works a bit better, as does Bomba rice work a bit better. Is it BS, could be, who knows.

                2. re: Delucacheesemonger

                  I found peeled wheat in a mid-east aisle, and tried a risotto like preparation (I assume that is what farratto is). Worked well, though cooking time was more like brown rice time.


                  1. re: paulj

                    Different as you know as the color is almost pale yellow. For farratto, as risotto, presoak the grains overnight, works quickly and easily. In Barbara Kafka, she does it by the microwave and is awesome.

          2. Agreed! I love it too. A local store had it. then dropped it, so I've been pruchasing it on Amazon. Love the texture and taste!

            1. farro tossed in pesto. add goat cheese, shallots, pecans or pine nuts.