The Farro (Triticum Dicoccum) is a very nutritious food; it satisfies your daily allowance of fibres, gives energy and has a preventive funcion for every kind of indisposition. This was the precursor of durum wheat, and the Italian word farina is derived from its name. Farro was the staple of the poor throughout the ages. Nowadays it is cultivated mainly in Tuscany, and also in Umbria and Lazio. Elsewhere it can be bought in most Italian delis and from mailorder firms. Farro is often used in soups thickened by beans. Due to resurgence of traditional regional cooking, and the interest in healthy food, farro is used bow by the greatest restauranteurs.