Farro and Sausage Soup - Zuppa di Farro e Salsiccia
Today, as the main protagonist of our soup, the ancient power grain called farro will shine in a flavorful dish accompanied by beans and sausage. There is just nothing better than a delicious, warm and healthy soup when the weather gets cold. Let's get started!
Did you know that farro is one of the most ancient whole grains known to man? Not only a staple in Mesopotamia, but vastly used in Egypt where it was found in the tombs of the kings. Also common in the diet of the Roman legions. Although it only recently made a comeback in the kitchens of North America, this grain survived over the centuries in Italy, where it is vastly cultivated in Garfagnana, Tuscany.As a very versatile grain it is not only perfect in a soup, but can also be served as a "risotto". What about a cold farro salad, or simply made into a mouthwatering side dish accompanied by a generous drizzle of olive oil? This power grain can also be milled into a rich, nutritional flour.
Are Farro and spelt the same thing? There are many opinions and ideas as to the difference between the two grains. Following is what we have concluded. We would love to hear your opinion. In Italy this ancient wheat is classified in three groups. Commonly they are known as:
Farro piccolo (small),
Farro medio (medium), and
Farro grande (large).
Triticum monococcum (einkorn) Farro piccolo - the most ancient wheat - grows on a very small plant, with small leaves and a small, soft grain.
Triticum dicoccon (emmer) Farro medio - is the species that is more diffused in the Mediterranean area and the plant and seed are larger in size.
Finally the Triticum spelta (spelt) Farro grande - is more widely used in the northern part of Europe and US and the seed is more adapt to making flour.