Pearled Farro Dicocco

ORIGIN: Italy

In order to make Farro more digestible and faster to cook, we further process the hulled product by removing the outermost part of the grains.The pearled version tends to remain a bit softer after cooking, making it a very versatile match for vegetables, fish or meat. It can also be used as an alternative to rice in timbales, supplì, cold salads or simply seasoned with a drizzle of olive oil and some spice of your choice.