Roland Farro, a European grain derived from wheat, is healthy and nourishing, and is perfect for creating exciting new breads and meals that customers will love.
Imported from Italy, farro dates back to the ancient Egyptians, and was the first un-hybridized form of wheat. It has a nutty flavor, firm, chewy texture, and is lighter than more traditional grains, making it an appealing choice for home cooks and restaurant chefs alike. When cooked, farro releases a creamy liquid similar to that found in Arborio rice.
Unlike a traditional risotto, however, farro maintains its tenderness and firm texture.
Roland Farro is high in magnesium and vitamins A, B, C, and E, and also has high fiber content.
Farro is known for its low gluten levels, making it easier on the digestive system than most wheat-based grains. Farro can be ground into flour to make pasta and breads, cooked into soups, or can be boiled and enjoyed on its own.
To learn more, visit www.rolandfood.com.