Like other cereal grains, farro is available in a variety of formats, including whole, semi-pearled (or semi-perlato, in which some but not all of the bran is removed), pearled, cracked and as flour.

Some people who are intolerant to modern varieties of common wheat seem to be able to eat farro with few problems.

In Central Italy farro is used to make robust soups with seasonal vegetables. It is terrific made into a risotto-style dish or pilaf and can be simply boiled and used in salads.

Flour made from the grain can be used in any dish in place of regular wheat flour.

Store in an airtight container, preferably ceramic or glass but failing that, a plastic box. Keep in a cool dry place or in the fridge. Use within three months of purchase.