Farro refers to the grains of three species of hulled wheat: spelt (Triticum spelta), emmer (Triticum dicoccum), and einkorn (Triticum monococcum). In Italian cuisine, the three species are sometimes distinguished as farro grande, farro medio, and farro piccolo.
The mixture is sold dried, and cooked in water until soft. It is eaten plain or is often used as an ingredient in salads, soups, and other dishes.
