Farro (called Spelt in English) –
the Triticum Dicoccum variety – is an ancient grain crop that was
much appreciated by the Romans. Nowadays it has come back into culinary
use, thanks to its intrinsic qualities and its versatility.
It is perfectly matched with chickpeas,
a traditional Lazio legume. Ways of enjoying these two products
together can be found in the small volume of recipes “Dieci,
minestra di farro e ceci,” published by the estate.