Cracked farro

Cracked farro is a type of ancient grain that comes from wheat, specifically from varieties such as spelt, emmer, or einkorn. It consists of farro grains that have been cracked or broken, which facilitates and reduces the cooking time compared to whole farro. It has a slightly chewy texture and a nutty flavor, making it ideal for incorporating into soups, salads, stews, and both hot and cold dishes.

Farro originates from the Mediterranean region, especially in countries like Italy, where it has been a staple food for centuries. Today, it is grown in various parts of the world and is valued for its flavor and nutritional benefits.

From a nutritional standpoint, cracked farro is an excellent source of fiber, plant-based proteins, B vitamins, and minerals such as iron and magnesium. Additionally, it provides complex carbohydrates that deliver sustained energy and contribute to digestive health.

In different Latin American countries, cracked farro may also be known as cracked wheat, pearled wheat, or simply farro. Its use in recipes is very versatile, and it is common in preparations that seek a nutritious option with an interesting texture.