Talk:Farro

Emmer, Emmer de farro, etc.

There is no dispute about what farro is among food anthropologists. It is triticum dicoccum and is also known as emmer. ("Wheat evolution: integrating archaeological and biological evidence", Mark Nesbitt, Institute of Archaeology)

Spelt is known as triticum spelta.

Perhaps this should also point to Emmer?

It's not so much a dispute as to whether emmer de farro is a distinct entity, so much as to whether the dish farro is sufficiently distinct from emmer as to warrant a new article. After all, there are many rice dishes from many varieties of rice, but the cultural/regional/historical aspect of various dishes is significant enough to rate them an individual article instead of simply mention under Rice. MatthewVanitas (talk) 00:25, 12 November 2009 (UTC) (please don't forget to sign comments with ~~~~

Actually, the official distinction between the three kinds is:

• farro piccolo or farro monococco (Triticum monococcum)
• farro medio or farro dicocco (Triticum dicoccum)
• farro grande or farro spelta (Triticum spelta)

and by official I mean the Ministry of Agricultural, Food and Forestry Policies, as in here (italian). --Webwizard (talk) 13:31, 2 September 2010 (UTC)

Wheatberry

How is farro different from Wheatberrys, if it is? It seems that it's about the same thing. Is farro just a kind of wheatberries?CountMacula (talk) 21:54, 7 January 2014 (UTC)

Mention of use as flour has been deleted

Except from the etymology section. Why? Sminthopsis84 (talk) 17:05, 17 February 2014 (UTC)

Size contradiction

The "Sizing" section refers to Emmer as "Farro medio" and Spelt as "Farro grande", but this contradicts what's in the definition section. — Preceding unsigned comment added by 59.167.254.28 (talk) 01:51, 30 June 2014 (UTC)

Yes. The definition section is corrected now. Sminthopsis84 (talk) 20:03, 30 June 2014 (UTC)

just what does farro look like if one buys it, rather than grows it?

This article describes the grains from which farro comes, in great detail, Latin names and all, with photos of the grains at harvest time. But people do not eat the whole stalk. What does it look like: small rounds, or long grains like rice? How has the grain been prepared before someone buys it, to use it in a recipe? Is it considered a whole grain food product? Maybe this article I found will help. http://www.npr.org/2013/10/02/227838385/farro-an-ancient-if-complicated-grain-worth-figuring-out

I never heard the word until a few days ago, as the name of a soup in an Italian restaurant. The waiter used barley as an English indication of the soup. From this article I glean only that the tasty, light colored, soft ingredient in the otherwise reddish soup was the farro. And it was of the wheat family. Excellent soup, I will add. I hope someone can add to this article, that very basic description of what it is, before jumping into arguments of fine points as to other names, other grains, also given the name. Photos of the three types of farrro each in a bowl? Or words that describe them? A picture of a bag or box of it as it would be purchased in a shop? Thanks. --Prairieplant (talk) 04:47, 17 July 2014 (UTC)

It turns out that https://commons.wikimedia.org had a couple of photos of prepared dishes. Photos of the three types would probably require a knowledgeable person with a camera in a warehouse in the right part of the world. Sminthopsis84 (talk) 19:17, 19 July 2014 (UTC)

Gluten

Do any of these three kinds of wheat have gluten in them? Many of our readers are allergic to gluten. It be useful knowledge to say either way. — Lentower (talk) 15:39, 7 February 2018 (UTC)

Of course, they all do. Even barley and rye have gluten. Drsruli (talk) 03:20, 10 February 2024 (UTC)

Is it a grain, or a multi-grain cereal?

I'm finding it difficult to find the answer to this in the article.

The lede states, "Farro is a food composed of the grains of certain wheat species...", which to me implies that "farro" is the name of a food composed of a combination of several wheat species.

But later under "Definition" it seems to be suggested that "farro" is a name used for any ONE of several singular grains.

Which is it? I think the article needs a clearer statement of this, probalby in the lede, but I don't know the answer, so I can't edit it in. — Preceding unsigned comment added by 74.95.43.253 (talk) 19:51, 18 June 2020 (UTC)