Not long ago, I tried farro for the first time–simply cooked with butter and salt. It was so delicious I had to find out more about this grain that has been dubbed, “The mother of all wheat.”

Farro is an old world heirloom grain cultivated and enjoyed throughout the centuries. It was originally grown in the Fertile Crescent of the Middle East. But today, farro continues as a staple grain of the Italian and other European diets.

Farro is …