What does farro mean?
Farro is an ancient wheat grain prized for its nutty flavour and chewy texture, most commonly referring to emmer wheat, one of the earliest cereals domesticated in the Fertile Crescent. A staple of the Roman diet, it remains beloved in Italian cooking, where it stars in soups, grain salads, and risotto-style dishes, particularly in Tuscany and Umbria. In English-speaking markets the name is applied somewhat loosely, sometimes covering related ancient wheats such as spelt and einkorn. Farro is sold whole, semi-pearled, or pearled — the latter cooking faster but sacrificing some fibre and nutrients, since pearling removes the nutritious bran layer. Rich in protein, fibre, and micronutrients, it has become popular with health-conscious cooks seeking alternatives to rice or quinoa. Though it contains gluten, its old-world pedigree and satisfying bite have made farro a byword for rustic, wholesome eating.
nounA grain of an ancient hulled wheat, especially emmer, widely used in Italian cooking in soups, salads, and risotto-style dishes.
- The grain of emmer wheat (Triticum dicoccum), an ancient hulled variety, used as a foodstuff.
- More broadly in English usage, any of several ancient hulled wheats — including spelt and einkorn — sold under the name farro.
"She tossed the cooked farro with roasted vegetables and a lemon dressing."
"The Tuscan soup is traditionally thickened with farro and finished with olive oil."
"For a hearty grain bowl, simmer the farro until tender but still pleasantly chewy."
Farro is a mass noun and is normally unmarked for plural; some writers use "farroes" when counting varieties or servings, but this is rare.
"Two different farros were on offer at the market stall."
Farro fed the Roman legions and is the same grain believed to have sat in the tombs of Egyptian pharaohs — and today it's showing up on brunch menus everywhere.
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Etymology of farro
Farro comes from the Italian word for emmer wheat, borrowed into English in the late twentieth century alongside the grain's growing popularity in restaurants. The Italian term descends from Latin "far," the ancient Romans' word for coarsely ground spelt or emmer meal, a foundational food of early Roman society. The same Latin root gave English "farina" and "farrago" (originally a mixed fodder of grains, hence a jumble).
How farro is actually used
Borrowed from Italian, farro is treated in English as a mass noun and is almost always used in culinary contexts; it carries a wholesome, artisanal connotation associated with Mediterranean cuisine. In Italy, the name distinguishes farro piccolo (einkorn), farro medio (emmer), and farro grande (spelt), though English-language packaging rarely makes this distinction.
Easily confused with farro
"Farrow" means to give birth to a litter of pigs (or a litter of pigs itself), while "farro" is an edible ancient wheat grain.
Farina is a fine milled cereal flour or porridge, whereas farro is whole grains of an ancient hulled wheat.