Whole grain. Ancient grain. You might’ve seen these terms at restaurants with a refreshing farro salad. For centuries, Italians cultivated cereal crops like this one and perfected cooking techniques to pull out the texture and flavor, like nuttiness, from the seeds. Whole grains get processed differently, so the nutrients (and flavor) are retained instead of stripped away.
Last week, ABC news and the AP gave a nod to Italian cuisine, after ignoring the grist on whole grains for too long. “Farro is often called spelt in the U.S., where we are just discovering its charms, but the Italians have been creating farro masterpieces for centuries,” they reported.
Could this be a new opportunity for whole grains to take over American pantries? Time will tell. Learn how to shop for pantry items the Italian way, and start experimenting with our Italian whole grain recipes, a great source of fiber and protein.