SIZE: 500 g Net Wt
Emmer (Triticum dicoccum L.)
Celery, Crustaceans, Eggs, Fish, Lupin, Dairy, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites, Nuts
Source of Protein, Source of Fibre, Low-Fat, Low Sugars, Salt-Free
|Nutritional Information||100 g||1 portion / 75 g|
|Energy||367 kcal / 1,533 kJ||257 kcal / 1,073 kJ|
of which saturates
|3.0 g |
|2.1 g |
of which sugars *
|65.0 g |
|45.5 g |
|Fibre||10.0 g||7.0 g|
|Protein||15.0 g||10.5 g|
|Salt||0.04 g||0.003 g|
|Sodium||0.02 g||0.001 g|
*Contains naturally occurring sugars
Rinse farro with cold water, place in a pot, add water (3 parts of water for 1 of farro), salt to taste and bring to boil. Reduce heat and simmer for 30 mins. Drain off any excess liquid and gently fluff in butter or extra virgin olive oil.
Pre-soak farro overnight and cook it for 10 mins.
Fontana FORMIELLO Farro can be cooked as a substitute for rice or potatoes, or as an addition to soups, potages, stew and minestrone or in delicious salads. Use farro as a base for salad or at the place of rice in risotto recipes to make farrotto. Serve it hot for breakfast with sliced peaches and berries, or as a dessert with ricotta cheese and a drizzle of honey.
30 minutes / 10 minutes with pre-soaking
About 7 portions (4 full tablespoons / 70g per serving)
Store in a cool dark place. Once opened, store farro in a tightly sealed container.
|Bag||Low-density polyethylene (4 LDPE)||Recyclable | Plastic|
|Pack||Paperboard (23 PBD)||Recyclable | Paper|
|Case||Cardboard (20 PAP)||Recyclable | Paper|
We are committed to minimising the amount of packaging used for our products, and are constantly exploring sustainable options, with zero plastic our ultimate goal. We measure the impact of our packaging using the three criteria below:
|Packaging to Product Weight Ratio||7.0%|
Excellent product used in place of spelt in a spelt & mushroom risotto
Looking forward to making soup with it. Nice nutty flavour