When most people think about Italian cuisine, they think pasta. But in many of my Italian classes, nary a strand can be found. That’s because Italian cuisine is so much more than a plate of pasta; other starches need fair and equal time. Take farro for example. It’s one of the oldest unhybridizied forms of wheat and has been a part of the Italian diet for centuries. But when was the last time you had farro? Probably never. Ever see farro on most mainstream Italian menus? It’s not there, but it should be.
But even if you never see it served … Read More »
