Farro Grain History
Farro has been the basic nourishment of Assyrians, Egyptians and of all ancient populations in the Middle East and North Africa.
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According to recent studies, its origin can be traced to Palestine, where even today it represents a spontaneous culture (Triticum Dicoccoides): From this area Nomadic shepherds have probably spread it to all other known regions.
Without this precious and nutritional grain (they say that all you need is 100 grains to give you high energy) Roman legions, to who it was distributed even as wages could not have conquered the world.
Ancient Romans called faro Triticum informally and the erudite word was Farris. Farro was utilized to make an everyday dish called puls. Very popular was also “Mola Salsa” a specialty of toasted faro and salt and “Libum”, a farro cake that was offered to the gods in the propitious sacrifices. To all rural gods, but particularly to Demetra the Earth Goddess, were offered farro grains and salt during the Ides of March, to propitiate a good harvest.
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From the Press
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Chef, Domenico Maurici - Il Farro Caffe Trattoria
“We need to eat with set standards. Associating eating with taste, flavor, quality and health. We must create trust in the origins of primary producers.”
The Bible - Ezekiel 44-30
“Farro is mentioned with the Hebrew name of Arisab”, Still today with this grain are made the national dishes of Lebanon, Lybia and almost all of the Middle East countries with different names (Taboule, Kibbe, Salf).”
“Fondamentale”, The Italian Association for Cancer Research Newsletter
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“On the role played by fiber in tumor prevention, particularly for colon an breast tumors, the consensus of scientists is by now very widespread”
