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Farro (/ˈfæroʊ/ ⓘ) is a grain of any of three species of hulled wheat, namely einkorn, emmer, or spelt, sold dried and cooked in water until soft. It is used as a side dish and added to salads, soups and stews.
Description, Etymology & Origin
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emmer three spelt wheat grain species sometimes einkorn hulled english grains tuscany italian respectively triticum dicoccum grown italy called true
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Farro | related to Description | Triticum | 0.60 | section |
| Farro | related to Description | In Italian | 0.60 | section |
| Farro | related to Description | Emmer | 0.60 | section |
| Farro | related to Description | Italy | 0.60 | section |
| Farro | related to Description | Tuscany | 0.60 | section |
| Farro | related to Description | Abruzzo | 0.60 | section |
| Farro | related to Description | It | 0.60 | section |
| Farro | related to Etymology | The English | 0.60 | section |
| Farro | related to Etymology | Italian | 0.60 | section |
| Farro | related to Etymology | English | 0.60 | section |
| Farro | related to Etymology | Samuel Frederick Gray | 0.60 | section |
| Farro | related to Etymology | It | 0.60 | section |
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