Farro Monococco

The farro we make at Borgo Pignano comes from a one grain wheat and is a descendant of the first cereal consumed by man around 7500 BC. Our farro has a low gluten content (around 7%) making it easier to digest for people who normally don’t do well with foods made from conventional wheat. The grain has a high protein value and also contains a high quantity of carotenoids which are efficient anti-oxidants. Our farro is delicate and sweet, does not need pre-cooking or extra soaking and can be used in soups and salads