Focus on the ... FARRO
Farro is a food of Italian origin, composed of grains of certain species of wheat, sold dried after cooking making them tender, but still crunchy. Farro is an ethno-botanical term derived from Latin denoting three species of wheat : spelled, starch, and engrain also called small spelled.
Sources of magnesium, Farro Spelled seeds are ancient, rustic and authentic seeds that can replace pasta and rice..
In addition to their nutritional benefits, they are very tasty and can be used in risotto-style recipes (like us this week!), In soup, in salad or as an accompaniment to your meat and fish.
Not being able to tell you more about the Farro which is the spelled of the Province of Lucca, I will broaden my section to spelled in general ...
ORIGINE : nowadays, it is cultivated in the south of Europe, in particular in Italy especially in the province of Lucca. Spelled from this region (Farro della Garfagnana) benefits from the IGP label (Protected Geographical Indication). Since 2009, “small spelled from Haute-Provence” has also benefited from the same IGP label. As for large spelled, it is now cultivated in the Walloon Region (Belgium) and in France in the Paris basin as well as in Burgundy.
US : the first mentions of this cereal are found in the Bible. It was known and cultivated in ancient Egypt. Ezekiel used it as an ingredient to make his bread. The presence of spelled in Europe dates from the end of the Stone Age. In the Middle Ages, the Abbess Saint Hildegarde Von Bingen (1098-1179) made us discover all the virtues of spelled through writings and recipes still applied by people wanting to eat healthy.
PROPERTIES : spelled is a cereal known for its nutritional and dietary qualities. It contains eight amino acids essential to the human body. Spelled is an excellent exercise food, in part thanks to its high protein and carbohydrate content, the latter promoting intestinal transit and stimulating the immune system to increase resistance to infections.
The little more we like: thanks to its deep roots, it can grow on very poor, poorly fertilized and very dry soils. In addition, it does not react to chemical nitrogen-based fertilizers, which has gradually moved it away from conventional agriculture ... These reasons have made it a cereal preferentially used in organic farming. CQFD… you will elect it “my favorite starchy food”!
And now all you have to do is run to SQUARE to taste it. Cooked wonderfully obviously, it has a delicious taste that I fell in love with! Why not you ?
 
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