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Organic Hulled Farro

Nutty, chewy, and oh-so-satisfying, this organically grown ancient grain is a nutritional powerhouse in soups, salads, sides, and more.

Size | 12 oz

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Agribosco’s organic farro is a truly ancient grain. Farro was originally cultivated in Mesopotamia and was carried back to Italy from Egypt by the Roman legion. It has been a staple of the Italian diet for millennia. A rustic form of wheat, it is sometimes known as emmer wheat in the U.S. Like most whole grains, it’s a nutritional powerhouse, packed with protein, fiber, and essential B vitamins.

While whole-grain farro can take a long time to cook, this hulled or pearled farro has had the outer bran and husk layer removed, cutting the cooking time down to a reasonable 15-20 minutes.

One of the grandfathers of the modern Italian organic (or “bio,” as it is known there) movement, Agribosco was founded in 1990 by two farmers, Pietro and Alba. Fed up with the dangers of traditional farming, they wanted to honor the natural beauty of their home near the pristine rivers and green hills of Monte Cucco national park. Today, the company is a collective of dozens of tiny family farms in Umbria who are committed to keeping old-fashioned methods and crops alive. You can see the farmer's hand in every bag—literally! Each bag is labeled with the name of the person who grew it. Agribosco is committed to ecological and social responsibility, and believes that good stewardship of the land for future generations is their ultimate goal.
Farro is nutty and slightly sweet, with a delightfully chewy texture. It can be used in salads, hearty soups, and stews, or even used in place of arborio or carnaroli rice for a spin on risotto called farrotto. To cook farro plain, add it to plenty of well-salted boiling water and bring to a simmer. Once it is tender, drain and fluff with a fork to separate the grains.
12 oz
Organic farro. Farro is a type of wheat, so it contains gluten.