Farro Line

farro line mixed package of 6 kg

12 packs, choice of formats@ 2,40 euro each

28,80 euros per box

please specify choices in comment section of shopping cart

Farro Line - Tagliatelle

Tagliatelle di farro were born to be boiled in water with vegetables in season.

Try cooking them with tender, sweet young broccoli or with potato sticks or a julienne of zucchini. Drain the tagliatelle together with whichever vegetable you’ve chosen and add a little extra virgin olive oil and a grating of Parmigiano!! A traditional Italian dish.

Otherwise make a sauce based on meat or fish and dress them as you would homemade tagliatelle. You’ll have a dish that’s light, high in fiber, easy to digest and a treat to eat.

Cooking Time: 5 min.

OUR SUGGESTION

500 gr.

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Farro Line - Mezzi Rigatoni

These short rigatoni were designed with the idea in mind of inserting a bean into each tube. They look and feel right with any large and fleshy type of bean.

The aroma brings to mind a meadow of wet grass, accentuated by the plump form of the pasta that expresses itself in a crescendo of new taste sensations. And I’m not exaggerating. Give in to temptation.

Make a purée of beans, whichever type you prefer, remembering that each has its own personality. Some prefer to leave them whole. In a separate pan, cook cubes of tuna or monkfish, or any other fish you prefer, as long as it has firm flesh. Cook the mezzi rigatoni in abundant boiling water, drain and dress them in a large bowl with the beans and fish, adding extra virgin oil at the end.

Cooking Time: 8 min.

OUR SUGGESTION

Farro Line - Tubetti

Ideal for soups with beans and lentils. Perfect for summertime pasta salads.

It’s a pleasure to dedicate this format to Marco Fadiga, the courageous, eclectic chef whose restaurant in Bologna has its first Michelin star, and who is now the owner of the avant-garde Marco Fadiga Bistrot.

I dedicate it to him because he created a very simple yet ingenious recipe: tubetti di farro served cold with cherry tomatoes, fresh fava beans, a julienne of English bacon and cream of Parmigiano.

Where is the genius? He served the dish to 200 persons at a gala dinner at Bologna’s Teatro Arena del Sole in glass jars like those grandma used for preserves.

Cooking Time: 7/8 min.

OUR SUGGESTION

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Farro Line - Spaghetti

Since 1994 in our experimental fields we’ve been testing and selecting varieties of farro (Triticum dicoccum, the antique grain favored by the Romans). In 2002 we arrived at a blend referred to as K-09 that gave us the best flavor characteristics of farro for our first spaghetti from the variety. Since then we’ve perfected the blend of varieties cultivated in Italy that we use today for our Farro Line of pasta.

Cooking Time: 7 min.

OUR SUGGESTION

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Farro Line - Penne

Penne, along with spaghetti, are the most admired form of pasta everywhere on earth. So we couldn’t have done without them in our farro line. Above all, because our farro pasta is for gourmets, and our gourmet friends couldn’t do without the most attractive format of all.

Cooking Time: 7/8 min.

OUR SUGGESTION