We like farro and have written up a bunch of recipes for preparing dishes using them as a base, but we have forgotten what we have done these various times over many years. So let's reminisce by collecting them all and adding one undocumented creation with a photo guide from a food post that Facebook reminded us about by popping up a 9 year memory in 2025. See the chronological list extracted from the table of contents below.
Our first impact with farro was with a farro flour pasta where the history of the grain was described by a pasta package blurb. Italy offers many farro pastas but here they are few and far between. With our interest in investing in food intake that would favor prolonged life, farro is a clear winner for its high nutritional value and favors vegetarian one pot main dishes, both in warm creamy form like risotto called farrotto and in grain salad bowl applications with veggie ingredients. Any risotto recipe (with refined white arborio rice) can be converted to farrotto (more nutritious than white rice) by simply exchanging the two main ingredients.
| lemon garlic cream sauced farro fettuccine [what, no photos?] |
00-09 |
| farrotto with wild mushrooms [photos] |
05-11 |
| beet risotto / farrotto [photos] |
07-03 |
| creamy farrotto con funghi e veggies [photos] | 21-04 |
| cheesy cauliflower farrotto [photos] | 24-03 |
| mushroom, zucchini and grape tomato farro salad | 25-05 |