Importations Artisanales Cristiano      T 514 461-2165     C 514 941-0666     fcristiano@artisanal-cristiano.comFrançais     
Linkedin Twitter

Farro

Farro is the oldest cultivated grain in the world. Extremely popular in the Middle East during biblical times, faro is able to grow in poor soil conditions and is naturally resistant to fungus. Farro has lost popularity during modern times because it is low yielding wheat compared to other varieties. Farro is a distant cousin of modern wheat and is very similar and taste to spelt.

Despite this, farro is still grown, both wild and cultivated. It is popular food in Italy, parts of Europe, Asia and parts of the Middle East. When faro is harvested, it is divided into three grades, long, medium and cracked. The grain looks like a plump barley grain.

NUTRITIONAL VALUE OF FARRO

Farro is a whole grain that is an excellent source for complex carbohydrates. Additionally, faro has twice the fiber and protein than modern wheat. Different than some other whole grains, a carbohydrate in faro called cyanogenic glucosides has been found to stimulate the immune system, lower cholesterol and help maintain blood sugar levels. While faro does contain gluten, the gluten molecules are weaker than modern wheat, making it more easily digested.

• 170 calories
• 1.5 g of fat
• 0 g saturated fat
• 0 mg of sodium
• 34 g carbohydrates
• 5g de dietary fiber
• 2 mg iron
• 6 g de protein
• 4 mg of niacin
• 60 mg of magnesium
• 2 mg zinc


In addition to minerals and vitamins, faro is rich in antioxidants, phytonutrients, lignans and betaine. Betaine, when combined with choline, has been shown to prevent or reduce stress-included inflammation, which can be beneficial for individuals suffering from certain medical conditions.


COOKING FARRO


To consume faro, you must first soak the grain, Farro has chewy, firm texture. Simply boil the grain in a 2:1 ratio of water to faro. Simmer for 25 to 35 minutes. Drain any absorbed liquid.

In Italy, the most common way to eat faro is by adding it to soup. Farro can be served al dente in salads for a nutty texture. Farro can also be used to make pasta and bread. Additionally, Farro can be interchanged in recipes calling for barley, spelt and quinoa.


Products available

  • Spaghetti
  • Linguini
  • Penne rigate
  • Tortiglioni
  • Gnocchetti sardi
  • Casarecce
  • Spelt flower
  • Chick pea flower
  • Corn semolina

 farro



DURAM WHEAT

The ancient pasta producers were very strict and meticulous when selecting durum wheat. According to old customs handed down from generation to generation, they were able to identify one grain from another just by the smell, taste or simply the sound of the grains being pressed in their hands. Only the best would be taken to the mill to become durum wheat semolina.

The four sisters of Camp’Oro Antonella, Paula, Giovanna et Rapheala), daughters of a wheat farmer seen here on their fields have learned their lessons well.

With the same attention to detail and passion they select only the very best quality durum wheat semolina. Recalling the origins of making pasta is important for them. They believe that today as in the past in order to produce a quality product, there must be manual intervention, as if to create a synergy between the past and the present to attain the finest quality.

Century ago pasta would be dried naturally in open air, sun, wind and humidity in the air, would determine the time it would take for the pasta to dry
* 1st quality durum wheat semolina (no processed white flour added)
* Stone milled (more nutrients, coarser grind)
* Air dried (anywhere from 24hrs to 5 days, depending on thickness of pasta)
Negative: Our pasta will require longer boiling time, from 14 to 20 minutes to cook. All due to the semolina not being over processed, no white flour added and the pasta containing very little to no water. Positive: You will eat less of it 75-100g per person will suffice.

Durum wheat semolina pasta


Products available

  • Orecchiette pugliesi
  • Cavatelli Sanniti
  • Scialatielli sosrrentini
  • Maccheroni calabresi
  • Strozzapreti
  • Trofie
  • Fagiolini
  • Cavatelli molisani
  • Trucchetti
  • Penne rigate
  • Rigatoni
  • Spaghetti

Colavita


© 2013 Importations Artisanales Cristiano      T 514 461-2165     C 514 941-0666     fcristiano@artisanal-cristiano.com