Pearled Grains of Emmer Wheat (Farro Perlato) Triticum Dicoccum
“Farro” comes from the latin “Far” (that gives rise to the word “farina”: “flour” in Italian), and it’s the usual name for hulled wheats where kernel stays covered by lemmas and paleas even after threshing, differently from durum and bread wheats.
We can consider farro as the very ancestor of the wheat we know today. To tell you its history I have to go back to very ancient times. It´s just about 10.000 years ago, during the Neolithic era, in the Fertile Crescent zone (among Iran, Iraq, Syria and Palestine) that farro assumed a starring role in the birth of agriculture and the first civilizations.
Because of human migrations, from there farro spread all across the world, particularly in the Mediterranean basin and in Italy (brought in by ancient Greeks founding colonies in Southern Italy).
The dicoccum species is the most widespread emmer species in the Mediterranean basin and in Italy where it found the ideal conditions for its development.
So its growing was handed on over the centuries until today, especially in the Apennines central-southern areas.
Yet on the second half of twentieth-century because of the strong agriculture modernization process dicoccumprogressively stopped to be cultivated as well as other several “minor” species particularly in favour of durum and bread wheats.
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This product was added to our catalog on Saturday 26 July, 2008.