Farro – pearled spelt

Farro is a food composed of the grains of certain wheat species, sold dried and prepared by cooking in water until soft, but still crunchy (many recommend first soaking overnight). People eat it plain, and often use it as an ingredient in salads, soups, and other dishes. Farro is an ethnobotanical term derived from Italian Latin for a group of three wheat species: spelt (Triticum spelta), emmer (Triticum dicoccum), and einkorn (Triticum monococcum), which are types of hulled wheat (wheat that cannot be threshed).