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Definition of the noun Farro

What does Farro mean as a name of something?


  1. Emmer wheat


Farro is a food product composed of the grains of certain wheat species. The exact definition is debated. It is sold dried and is prepared by cooking in water until soft, but still crunchy. It may be eaten plain, though it is often used as an ingredient in dishes such as salads and soups.

Printed dictionaries and other books with definitions for Farro

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Google previewThe Earthbound Cook (2012)

250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman

Like barley and oats, farro is a cereal whose husk adheres to the grain, making it an excellent source of fiber. It's also a good source of the antioxidant vitamin E, which supports the body's immune system and its ability to heal an injury.

Google previewThe Miracle of Nuts, Seeds and Grains (2013)

The Scientific Facts about Nutritional Properties and Medicinal Values of Nuts, Seeds and Grains by Dr. Bahram Tadayyon MNS, MD, Ph.D.

Farro is a nutty, slightly sweet, and pleasingly chewy grain. It is tastier than...

Farro is an excellent source of a specific carbohydrate called cyanogenic glycosides that stimulate the immune system, lower cholesterol, and control blood sugar.

Google previewUltimate Rice Cooker Cookbook (2003)

250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, fro by Beth Hensperger, Julie Kaufman

Farro is a different strain of wheat than the one that gives us plain wheat berries; the grains are larger and redder. It is descended from emmer, one of the earliest wheats in the Middle East, and the ...

Google previewSalads for Every Season (2011)

25 Salads from Earthbound Farm: A Workman Short by Myra Goodman

Like barley and oats, farro is a cereal whose husk adheres to the grain, making it an excellent source of fiber. It's also a good source of the antioxidant vitamin E, which supports the body's immune system and its ability to heal an injury.

Google previewThe Encyclopedia of Healing Foods (2010)

by Michael T. Murray, Joseph Pizzorno

It is called farro by modern Italians and featured in Confarrotio, a favorite wedding soup. Spelt also continues to be a major cereal crop in isolated regions throughout southeastern Europe, primarily in Germany and Switzerland, where it is ...

Google previewEncyclopaedia of Brewing (2013)

Farro is an Italian name for Emmer wheat. It is still cultivated in Italy and is used primarily for human consumption. It is popular with proponents of 'healthy' foodstuffs. Historically it was a major staple ...

Google previewPasta Sfoglia (2012)

by Ron Suhanosky

Farro is an ancient wheatlike grain that's often called emmer in English. Farro is often mistakenly referred to as spelt. It's not. While the grains look alike, they cook differently. Emmer cooks faster than spelt. Unlike rice, farro doesn't ...

Google previewThe New Mediterranean Table (2015)

Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents by Sameh Wadi

Spring “Farrotto” Farro is an ancient grain that has ...

Google previewMelissa's Everyday Cooking with Organic Produce

farro is an ancient grain that cooks in about 20 minutes when purchased semi-pearled, meaning semi-peeled. Serve this rustic soup in mugs at informal gatherings. Accompany it with crusty ...

Google previewSo Fast, So Easy Pressure Cooker Cookbook (2015)

More Than 725 Fresh, Delicious Recipes for Electric and Stovetop Pressure Cookers by Beth Hensperger, Julie Kaufmann

Farro is a different species of wheat than the one that produces plain wheat berries; the grains are larger and shiny red-brown, with a chewy texture and pleasantly nutty flavor. It is also a softer wheat, so it cooks faster, needs less water, and is ...

Google previewBetter Homes and Gardens The Ultimate Quick & Healthy Book (2014)

More Than 400 Low-Cal Recipes with 15 Grams of Fat or Less, Ready in 30 Minutes by Better Homes and Gardens

Farro is a chewy grain favored by Italian cooks that. 11⁄2 1 cup quinoa 2 cups water 2 teaspoons smoky sweet pepper blend 1 15-ounce can red kidney beans, rinsed, drained, and slightly mashed cups purchased salsa Nonstick cooking spray ...

Google previewThe Crown Maple Guide to Maple Syrup (2016)

How to Tap and Cook with Nature's Original Sweetener by Robb Turner

Farro is an Italian type of wheatberry that still retains a little toothsome crunch after cooking, so it's right at home in this dish. ROASTED SQUASH SOUFFLÉ PREPôTIMENôBA ôMINUTESôlôCOOKôTIMENôBôTOôBçôHOURS This dish is a ...

Google previewFagioli (2004)

The Bean Cuisine of Italy by Judith Barrett

22, a Za a/ /* * * a c A N N E L L 'N' A N D F A R Ro w 1 TH Farro is an ancient variety of whole wheat that is still grown in Tuscany and Umbria. Its texture is a lot like that ofbarley. Prepare this salad in the summer when vegetables are most ...

Google previewBiology, The Unity and Diversity of Life (2016)

by CTI Reviews

Farro is a food composed of the grains of certain wheat species. The exact definition is debated. It is sold dried and is prepared by ...

Google previewEat Raw, Not Cooked (2014)

by Stacy Stowers

protein, farro is an ancient grain that has been long loved in Italy for it's delicious nutty flavor and chewy texture. It has a low glu- ten content and can be tolerated by most of those with wheat allergies. Fermented Gingered Carrots: These ...

Google previewThe New Sailing Directory for the Strait of Gibralter and the Western Division of the Mediterranean Sea (1840)

Comprehending the Coasts of Spain, France, and Italy, from Cape Trafalgar to Cape Spartivento, the Balearic Isles, Corsica, Sardinia, Sicily and the Maltese Islands, with the African Coast, from Tangier to Tripoli, Inclusive ... Improved, by Considerable Additions, to the Present Times by John Purdy

The farro is a long grain, nearly twice the size of the common English wheat, and generally boiled whole, as a substitute for barley or rice. The Majorca is an oval soft wheat, of which the flour is remarkably white, and used only for the best ...

Google previewRational Dictionary of Food Science (2017)

by giosue della porta

Farro It is a cereal used for millennia in the diet of Mediterranean people, in particular by the Etruscans. The farro, triticum dicoccum, called far by the Romans , constituted for them an important food until the end of the fourth century BC, until ...

Google previewMai-Mai (Somali) Dictionary (2016)

Mai-Mai to English by Seqend Hussain

pinkie farranti ring farrdiir lukewarm, tepid farrkaiti fork farro fingers farsha art farshahowll artwork farur lip fas beautiful, perfect, nice faslinte beautiful faslinye masculine beautiful fassal grade faslin petroleum jelly; vaseline fassa permission , ...

Google previewThe Edinburgh Encyclopaedia (1832)

farro. of. the. Italians. This. kind. of. preparation was a standing dish with the ancients, which they eat either alone or with meat, and called it fulmentum, or fulmentarium. The Sagamité of the Indian tribes is a similar preparation of maise, which ...

Google previewThe Bankers Encyclopedia (1921)

ational Bank, Farro A. A. Mosher.

Google previewThe Zondervan Encyclopedia of the Bible, Volume 5 (2010)

Revised Full-Color Edition by Merrill C. Tenney

dicoccum (“medium spelt” or “farro,” but better ...

Google previewEncyclopaedia Perthensis; or, Universal dictionary of Knowledge. [With] Supp (1816)

by Encyclopaedia Perthensis

Farro, R. R. 1. 7. Cic. 4. (2.) Rosia, Cape, a cape of the United States, on the coait of Maine, on Pcnobscot Bay. ROSIÆ Campus. See RosrA, N° x. ROSICRUCIANS , a name assumed by a sect or cabal of hermetical philosophers; who arose, ...

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Small photo of Plate of uncooked farro grains with onions, lemons, butter and rind as ingredients for a recipe More...

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Scrabble value of F4A1R1R1O1

The value of this 5-letter word is 8 points, but it's not an accepted word in the Official Scrabble Players Dictionary.

Anagrams of FARRO

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