Ancient Grains- Farro & Arborio

Whole Grain Farro from Abruzzo, Italy 17.6 oz is one of the oldest unhybridized forms of wheat and has been a part of the Italian diet since ancient Roman times.  Farro’s popularity is due to its wonderful nutty flavor, texture, high nutritional value, and small scale farming methods.  Rustichella d’Abruzzo has been working with small family farms in the Vestina area located between Penne and the Gran Sasso, the highest peak of the Apennines.  Farro is a hardy plant that thrives without the application of fertilizers and pesticides.  Farro is 100% whole grain and semi pearled process that maintains all the three parts of the durum wheat kernel, the bran, the germ and the endosperm.  Excellent in soups or stews and can be used as a first course, a recipe cooked in the manner of risotto.  The versatility makes it a substitute for rice as well for serving it in cold or hot dishes.

Vialone Nano Antica Riseria Vignola- Aborio Rice from Italy.  1000gm

Italy produces a large variety of rice and grains used in most kitchens as the base of risotto or soup.  Aborio is the most recognized variety outside of Italy and most Italians prefer this variety because of its high Amylose content (a component of starch) which results in creamier, more velvety risottos. A staple of northern Italy aborio rice is in every pantry.  This variety is exceptional.