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Farro

Farro is a term for three hulled wheat species: einkorn, emmer, and spelt.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

Farro is a term for three hulled wheat species: einkorn, emmer, and spelt. In cooking, it refers to a chewy ancient grain commonly used in salads, soups, stews, and side dishes, especially in Italian and broader Mediterranean cuisine. Farro is widely available in Canadian grocery stores and is used in Canadian home cooking and restaurant cuisine as a high-fibre whole grain alternative to rice or pasta.

Definition

Farro is an ancient grain term applied to einkorn, emmer, and spelt, all of which are hulled wheats. Modern culinary use usually refers to the cooked grain rather than a strictly botanical category.

Culinary use

Cooked farro has a chewy texture and nutty flavour. It is used in grain bowls, salads, soups, stews, and dishes such as farrotto, a risotto-style preparation.

Varieties and naming

The word farro can refer to farro piccolo, farro medio, and farro grande, which correspond to einkorn, emmer, and spelt in Italian usage. English-language sources also note that some markets use farro more specifically for emmer.

History and origins

Farro is described in sources as one of the oldest cultivated grains, with origins in the ancient Near East and a long history in Mediterranean agriculture, especially in Italy.

Key facts

  • Farro is not a single wheat species, but a term used for three hulled wheats: einkorn, emmer, and spelt.
  • It is commonly sold dried and cooked in liquid until tender.
  • Farro is widely used in salads, soups, stews, and as a side dish.
  • The grain is associated with Italian and Mediterranean cooking.
  • Different English-language sources note that the word can be used differently by region, and in some contexts it most often refers to emmer.
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Canadian context

Farro is widely available in Canadian grocery stores and is used in Canadian home cooking and restaurant cuisine as a high-fibre whole grain alternative to rice or pasta.

Frequently asked questions

What is farro?
Farro is a term for three ancient hulled wheat species: einkorn, emmer, and spelt.
Is farro a whole grain?
Yes. In cooking, farro is generally treated as a whole grain, although some packaged forms are pearled or semi-pearled.
What does farro taste like?
It is usually described as nutty, chewy, and slightly earthy after cooking.
How is farro used in cooking?
It is commonly used in salads, soups, stews, grain bowls, and as a side dish.
Is farro the same as spelt?
Not always. Farro can mean spelt in some naming systems, but it may also refer to emmer or einkorn depending on context.

References

  1. Wikipedia — https://en.wikipedia.org/wiki/Farro
    Supports: Defines farro as a grain of three species of hulled wheat and notes its culinary uses.
  2. Merriam-Webster — https://www.merriam-webster.com/dictionary/farro
    Supports: Defines farro as ancient wheat grain, specifically emmer, einkorn, or spelt used in dishes.
  3. Dictionary.com — https://www.dictionary.com/browse/farro
    Supports: Gives alternative dictionary definitions linking farro to emmer and to ancient wheats including spelt and einkorn.
  4. Bread Cakes and Ale — https://breadcakesandale.com/2012/12/14/just-what-is-farro-wheat-names-in-english-and-italian/
    Supports: Explains Italian naming conventions for farro and the three wheat types.
  5. Taste of Home — https://www.tasteofhome.com/article/what-is-farro/
    Supports: Describes farro as an ancient type of wheat with nutty taste, chewy texture, and common culinary uses.
  6. Cleveland Clinic — https://health.clevelandclinic.org/benefits-of-farro
    Supports: States farro is an ancient grain and notes common types sold in the U.S. and their preparation forms.