Emmer (Farro Medio)
Triticum dicoccum · farro medio · emmer wheat
Emmer (Farro Medio): what every chef needs to know
Behind the pass, Emmer is known as the direct ancestor of durum wheat and one of the first grains cultivated by humans in the Middle East, more than 10,000 years ago. In Italy, emmer is known as farro medio, distinguished from farro piccolo (einkorn) and farro grande (spelt). The grains are medium-sized, brown in colour and nutty in flavour. Emmer has a high protein content of 14.8g per 100g and an excellent fibre content of 10.4g per 100g. In commercial kitchens, emmer (farro) is one of the most prized ancient grains for hot dishes: pearled farro has a shorter cooking time (20–25 minutes without soaking) because the outer layer has been partially removed, while unpearled farro retains full nutritional value but requires 4 hours soaking and 40–50 minutes cooking. Emmer releases starch into the cooking liquid during cooking, comparable to risotto rice, making it in particular well suited for farrotto: a risotto-style dish with farro as the base. The nutty flavour pairs excellently with wild mushrooms, bacon, rosemary and Pecorino Romano. Store dry in an airtight container at a maximum of 20°C.
Emmer (Farro Medio): nutritional values per 100g (droog)
Based on unprocessed product. Source: USDA FoodData Central (emmer/farro estimate); Bonafaccia et al. (2000), Food Chem 68(4) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (emmer/farro estimate); Bonafaccia et al. (2000), Food Chem 68(4).
Emmer (Farro Medio): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
risotto-variant of emmer (farro) with wilde mushrooms, thyme, Pecorino Romano and truffle oil as classic Toscaans herfstgerecht.
Tuscan wintersoep of emmer, cannellini-bonen, pancetta, garlic and rosemary, traditional cooked in aardewerk.
Ambachtelijk Dutch zuurdesembrood of 100 procent emmermeel with a dicht, nutty kruim and crispy crust.
Emmer (Farro Medio): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
peeled farro requires no weeks; boil in 3:1 salted water until the korrels soft are but still a bite have; afgieten and directly verwerken of cool down with cold water.
use ongepeld farro, soaked 4 hours; add warm broth stapsgewijs to as at risotto; emmer provides of nature starch af to the sauce; eindig with cold butter and Pecorino Romano for a creamy sauce.
boil ongepeld emmer with bonen (cannellini), rosemary, garlic and pancetta in vegetable- of chicken stock until the korrels completely soft and the soup thickened is.
Emmer (Farro Medio): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Emmer (Farro Medio): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Emmer is available year-round as a storage product. Harvest in summer in Italy, Ethiopia and the Middle East.
Emmer (Farro Medio): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Emmer (Farro Medio): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
dry Tuscan white wine with apple, almond and mineral notes is the classic begeleider at farrotto ai funghi and other Tuscan farro-dishes.
- Vernaccia di San Gimignano DOCG
fresh Sardinian white wine with citrus and hazelnut notes pairs well with zuppa di farro with bonen and Sardo-herbs.
- Vermentino di Gallura DOCG
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Emmer (Farro Medio)
What is the difference between farro, emmer, einkorn and spelt?
In Italy, the term farro refers to three grains: farro piccolo (einkorn, Triticum monococcum), farro medio (emmer, Triticum dicoccum) and farro grande (spelt, Triticum spelta). On Italian menus, farro is almost always emmer (farro medio). All three contain gluten.
Do I need to soak emmer before cooking?
It depends on the form: pearled farro (perlato) requires no soaking and is cooked in 20–25 minutes. Unpearled or semi-pearled farro requires 4 hours soaking for a cooking time of 40–50 minutes. Pearled farro has slightly less nutritional value but is quicker to prepare in a busy kitchen.
Can emmer be used as a substitute for risotto rice?
Yes. Farrotto is a classic Italian dish using emmer (farro) as the base for a risotto-style dish. Emmer releases starch into the cooking liquid, giving a lightly bound sauce, similar to but slightly less creamy than Arborio risotto.
At what temperature should you store Emmer (Farro Medio)?
Store Emmer (Farro Medio) at 10-20°C (dry, dark, airtight), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Emmer (Farro Medio) professionally?
The primary professional technique for Emmer (Farro Medio) is Boiling (pearled farro) at 100°C for 20-25 min. Always verify core temperature with a calibrated probe thermometer.
Does Emmer (Farro Medio) contain allergens?
Emmer (Farro Medio) contains: Gluten. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
