The Farro (Triticum Dicoccum) is a very nutritious food; it satisfies your daily allowance of fibers, gives energy and has a preventive funcion for every kind of indisposition. Farro dry wheat is an unhybridized form of wheat, with a hearty, nutty flavor, that has been grown throughout Europe for centuries. Whole grain farro appears most often in soups or stews and can be used as a side dish of 'farrotto', a recipe that is cooked in the manner of risotto. Wonderful as a foundation for a cool, yet hearty summer salad. Due to the resurgence of traditional regional cooking, and the interest in healthy food, farro is used now by the greatest restauranteurs.