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Whether you call it farro, or you call it emmer ... it is just as delicious. Farro is a precious and ancient grain that belongs to the grass family, and was once a ration of the Roman Legions. It is high in vitamins, minerals, protein and antioxidants and can be used in any dish as a substitute for pasta or rice. It is so tasty that it can be eaten simply boiled with only a pinch of salt and a drop of good extra-virgin olive oil. Farro is sold as grain or flour. The grain is usually an indicator of its quality: grain faro has longer grains (1/4 to 1/3-inch) but in stores you can find broken faro – preferred if you don’t want to soak it, reducing the cooking time. The heart of farro rests in Umbrian and Tuscan cooking, used to prepare a variety of regional specialties from soups to cakes.