Farro IGP Garfagnana
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Typical Tuscan product made by the Garfagnana hulled wheat Producers Consortium.
Packaging: 500 g.
The farro is a durum wheat whose grains are eaten whole: it thus preserves all the precious nutrients with which its germ, bran and flour are rich.
Today it enjoys the European recognition of Protected Geographical Indication (PGI): the Garfagnana durum wheat Producers Consortium brings together almost all Tuscan spelled growers in a single center where the product is processed and packaged.
The farro is ideal for cold salads, soups, soups with legumes, with vegetables, and is an excellent substitute for pasta or rice.
Use: wash under running water and cook for about 30 minutes according to taste.
Quick recipe of country-style spelled (4 people): Boil 300 g of farro in salted water for 30-40 minutes. Drain and season with small pieces of raw tomato, extra virgin olive oil, aromatic herbs and grated parmesan.
Nutritional facts for 100 g of product
Energy 1495 KJ/ 357 kcal
Fats 2 g
Saturated fatty acids 0,7 g
Carbohydrates 70 g
Sugars 3,4 g
Proteins 11 g
Salt 0 g
|Place of production||Garfagnana - Lucca|
|Return policy||Yes - See section Returns and Refund|