Farro Intero, whole farro grain from Rustichella’s TRITICUM DICOCCUM Farro fields in Abruzzo. Farro grains, an ancient heirloom type of wheat higher in nutritional value, have a delicious nutty, earthy flavour and a dense texture with a pleasant toothsome bite when cooked. The wholesome grains make a perfect base for tasty salads or as a vegetable-based main course. Try it on a salad with cherry tomatoes, capers, torn basil leaves and buffalo mozzarella drizzled with extra virgin olive oil.

Rustichella pasta is made with selected durum wheat grown in the Abruzzo region and spring water from the Apennine mountains. The wheat is stone ground and mixed to form a dough which is extruded through bronze dies. These dies create a rough surface texture which enables sauce to cling to the pasta and give the pasta it’s unique grainy surface. The pasta is dried at low temperatures for approximately 50 hours, and it is this slow fermentation process that gives the pasta a superior taste and guarantees even cooking.

Storage Instructions

Keep in a cool, dry place away from light and direct heat.

Farro (Triticum dicoccum)