Farro
Triticum dicoccum · emmer tarwe · farro medio
Farro: what every chef needs to know
Walk through any serious kitchen and you will spot There: a reason Farro shows up on so many prep lists: it is a collective term for three ancient grains from the Triticum family. Farro piccolo is einkorn, the oldest cultivated grain in the world. Farro medio is emmer wheat, the classic Italian farro used since Roman times. Farro grande is spelt. In Italy, "farro" almost always refers to farro medio. All these varieties contain gluten and are not suitable for coeliac guests. Farro is distinguished from modern wheat by its more robust starch structure and higher fibre content. It is sold as farro intero (whole, husk intact, longest cooking time), farro semi-perlato (partially pearled) and farro perlato (fully pearled, shortest cooking time but fewer nutrients). Thanks to the ancient starch structure, some people with non-coeliac gluten sensitivity experience fewer symptoms with farro than with modern wheat, but this is no guarantee and for HACCP purposes farro must always be treated as gluten-containing under EU Regulation 1169/2011. Farro has a nutty flavour with a soft bite and lends itself to risotto-style preparations (farrotto), warm salads and hearty soups.
Farro: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central / NEVO 2023 (emmer tarwe) — 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 / NEVO 2023 (emmer tarwe).
Farro: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Farro: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Week farro intero minimum 8 hours in cold water. pour af, boil in fresh water (2:1) with salt and laurierblad. Farro semi-perlato has 25-30 minutes nodig without weeks. cooked when the korrel soft is but still beet has.
fry farro perlato briefly to in olive oil with onion and garlic. add white wine to and let verdampen. add warm broth spoon for spoon to, roerend, to farro cooked and creamy is. Afmaken with grated Parmesan and butter.
boil farro and let cool. Combineer with roasted vegetables, herbs and a vinaigrette. Farro absorbs dressing goed and preserves texture also after cooling, ideal for voorbereidende kookproductie.
add ongekookte farro perlato to to soups zoals the classic Tuscan zuppa di farro. the korrels absorberen the soepbouillon and give the soup extra body. add in the laatste 20-25 minutes of the kooktijd.
Farro: 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.
Farro: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Farro is harvested in June–August. As a dry storage product it is available year-round. Italian farro from Garfagnana (IGP) is the most highly regarded.
Farro: 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.
Farro: 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.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Farro
What is the difference between farro piccolo, medio and grande?
Farro piccolo is einkorn (Triticum monococcum), the smallest and oldest grain. Farro medio is emmer wheat (T. dicoccum), the classic Italian farro. Farro grande is spelt (T. spelta), the largest of the three. In Italy and most recipes, 'farro' refers to farro medio.
Is farro suitable for people with gluten intolerance?
Farro contains gluten and is not suitable for coeliac guests or those with a wheat allergy. Some people with non-coeliac gluten sensitivity experience fewer symptoms with farro than with modern wheat, but this is not guaranteed. In professional kitchens, farro must always be labelled as gluten-containing.
Do I need to soak farro before cooking?
For farro intero (whole, with husk), an 8-hour soak is recommended to reduce cooking time from 60 to 30–40 minutes. Farro semi-perlato needs 25–30 minutes without soaking. Farro perlato (fully pearled) needs only 15–20 minutes and does not need soaking.
What is farrotto and how does it differ from risotto?
Farrotto is a risotto-style preparation using farro perlato instead of Arborio rice. The cooking method is identical: adding warm stock ladle by ladle while stirring. Farrotto has a more robust texture than risotto and a nuttier flavour, with less starch release.
At what temperature should you store Farro?
Store Farro at 15-20°C (dry), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Farro professionally?
The primary professional technique for Farro is Soaking and boil at 100°C for Weken 8u + koken 30-40 min. Always verify core temperature with a calibrated probe thermometer.
Alternatives for Farro
Professional substitutes for farro in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Sneller to prepare, neutraler. Budget-alternatief for risottachtige preparations.
gluten-free pseudo-graan with complete eiwitprofiel. Premium gezond alternatief.
smoked green graan, nutty. Vergelijkbaar for graanschotels and salads.
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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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
