Farro (Emmer) has been in use for thousands of years, since the ancient days of Celts, Egyptians and Etruscans. Today, our skillful pasta makers know how to truly make the best of it. While it cooks, this pasta emits a distinct scent of fresh hazelnut and grilled aubergine. It has a firm and slightly crunchy feel reminiscent of bread crusts, a rich peanut butter flavor and a mild jujube aftertaste. We use italian biologic Dicoccum Emmer.