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Pearl barley Farro perlato

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The farro perlato is a very old cereal whose bran used to be removed in order to make it lighter and whiter. Excellent as an ingredient for soups or cold dishes, it is also used instead of pasta or rice.

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ingredients
farro
Size
500 g

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Pearl barley Farro perlato

Farro perlato Lu Stazzu: find out about the farro perlato from Castelluccio, producer Lu Stazzu

The farro is a very old wheat variety grown all over Italy and Europe. In ancient times the farro was the most grown cereal and it was used by the Romans as bargaining chip. This plant is very resistant to illnesses and parasites, it is rich in nutrients thanks to the high amount of starch, proteins and fibres. Lu Stazzu has been growing this plant for a very long time, the climate and the location make this farro unique. The farro perlato is used to make many soups, cold dishes and it is excellent used instead of pasta or rice. Perlato means that the bran and the seed have been removed. Before consuming, soak it for 12 hours before cooking.
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Pairing The farro perlato is very easy to make: let it soak for 12 hours. It is usually cooked in boiling water and used as rice. Excellent ingredient for cold dishes in summertime with prawns and courgettes or cooked as a soup together with other cereals.
Size 500 g
Location Prodotto in Italia
ingredients farro
How it's made The farro is sowed in autumn on a ploughed land and it is then picked in the summer. The farro is called perlato because its bran and seed are removed with specific machines and it then becomes lighter. Before being brought to the cooperative the farro is let to dry out. Lu Stazzu grows the farro on the Sibillini mountains at more than 1000 slm, a climate that makes this cereal full of flavour and rich in proteins and mineral salt.
Storage Keep the product in a cool and dry place. Once cooked, consume within few days.

Combinations

The farro perlato is very easy to make: let it soak for 12 hours. It is usually cooked in boiling water and used as rice. Excellent ingredient for cold dishes in summertime with prawns and courgettes or cooked as a soup together with other cereals.

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