2002
WE CREATED THE PASTA OF THE FUTURE USING ITALY’S FINEST FARRO

The best varieties of farro
Since 1994 in our experimental fields we’ve been testing and selecting varieties of farro (Triticum dicoccum, the antique grain favored by the Romans). In 2002 we arrived at a blend referred to as K-09 that gave us the best flavor characteristics of farro for our first spaghetti from the variety. Since then we’ve perfected the blend of varieties cultivated in Italy that we use today for our Farro Line of pasta.

The quality
During the milling we remove the kernel’s outer layers, leaving what we call the noble fibers.
The result is the only semi-whole grain pasta produced in the classic formats of the Italian gastronomic tradition: spaghetti, spaghetti chitarra, trenette, tagliatelle, penne, mezzi rigatoni, fusilli, maccheroncini, tubetti e fiocchetti.
Our Farro Line of semintegrale pasta is rich in fiber (7-8%), yet light and easily digestible. And it’s delicious. Finally, a farro pasta for gourmets.
The ten exclusive formats are suited to most any of your culinary whims.

In the kitchen
We suggest that you first taste the cooked pasta alone—without a sauce—before adding a good extra virgin olive oil from, for example, Sicily or Apulia. Then add a grating of fine Parmigiano or Grana cheese that doesn’t cover the basic flavor.
Our Farro Line goes very well with sauces based on legumes, greens and fresh vegetables, as well as with cheeses and a full range of seafood and shellfish. We’ve also found it matches well with strongly flavored sauces, includine meat ragouts, alla carbonara and with the potent salama da sugo. Excellent!
Our farro pasta is simply delicious served cold with any kind of summer sauce or dressing.