This rustic staple of the Italian countryside, which dates to Mesopotamia 20,000 years ago, wants to visit your kitchen. It’s complex, a little nutty and a touch intriguing; and it’s a great alternative to everyday pasta or rice. Farro is not wheat, but a plant and grain all its own. If it weren’t for its humble, ancient origins, you might call it nouveau: elegant with a surprisingly light touch—tender but with a bite. Tasting this high-nutrient grain might take you to far-ro away places. Sideaway invites you on the journey.
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