Food, Travel, and Cooking!
Since our first trip to Italy I have been a big fan of farro. Farro is made from Emmer Wheat, not spelt. The first time I had it was when I ordered Ribollita (a thick soup) at La Bottega, a little restaurant in Volpaia, a small town in Chianti. I’d read that the mother of […]
This is an excellent “risotto” made using farro, an ancient grain that’s become popular again. It’s a terrific starter (or Primo) or side dish in the winter or fall, perhaps followed by a roasted bird or meat of your choice. Not that long ago I simply could not find semi-pearled (perlato) where we live so […]