: Farro Triticum Dicoccum (Emmer) has been grown for millennia in the Meddle East and North Africa. Farro is a non-genetically-modified ancient grain belonging to the wheat family. Originating 7000 years ago, Farro gave rise to all durum wheat. Its younger cousin (by about 2000 years) spelt, which is a “soft wheat”, often masquerades as true Farro. After Julius Caesar's invasion of Egypt in 48 B.C., Farro found home in Italy, the only country today where it cultivated on large scale.
“Farro alla Colfiorito” is a ready to eat soup or salad. It can be eaten as as cold salads of Farro Triticum Dicoccum and Lentils, as a side dish or as a soup just adding vegetable broth and cooking it for 5 minutes. It is a quick way to taste Farro Triticum Dicoccum.
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AGRIBOSCO was established more than 20 years ago from an idea of 2 family farmers who decided for their personal change into Organic. Today, the same Organic spirit is still more alive and has "infected" many other farmers, who chose to share the same principles of ethics and professionalism by joining the Consortium Agrobiologico AGRIBOSCO.
The Consortium Agrobiologico AGRIBOSCO comprise over 132 members, cultivating over 14,000 acres following the Organic standards. Among the regions of Italy represented by these farmers are Umbria, Le Marche, Lazio, Tuscany and Piedmont, in areas perfectly suited to the different kinds of crop of cereals and legumes we produce.
AGRIBOSCO is not only a Consortium of Organic Farmers but also a food farming company who convert the cereal and legumes harvested by the AGRIBOSCO farmers into finished or semi-finished products. Thanks to modern storage and production facilities we can achieve exemplary levels of efficiency and production safety. It is here the products of AGRIBOSCO come to existence and develop, becoming a model for the whole Organic Farming of Italy. As of today, AGRIBOSCO produces cereals, legumes, stone ground flours of cereals and legumes, legumes preserved in vegetable and many others. Above all, our items are made with a particular focus on the development of ancient seed crop such as Farro (Emmer) Triticum Dicoccum, Triticum Turgidum Turanicum and different varieties of beans.