Pearled farro is a whole grain beloved by Italians both for its health-giving qualities and its delicious nutty flavor. Farro is wonderful in soups and stews, and also as a salad with vegetables or even dried cherries or dates.

Semi pearled means that a thin external layer of bran is removed from the farro. It is cooked in 25/30 minutes without being soaked and it does not need to be washed if it is clean. One can follow the traditional recipes widely used in the Garfagnana and Lucchesia area. The semi-pearled Farro is ideal for the summer, especially in salads.