Clifford Wright says "Farro is spelt wheat, not emmer wheat", in no uncertain terms. And I love the photo.
What is Farro?
Farro, an ancient wheat grain, has become quite popular these days among ingredient-driven chefs and cooks. With this new found interest a lot of misinformation has also come along. I’m not sure when it began, but possibly as a result of a misinformed article written by Heidi Julavits in a New York Times Sunday magazine piece from November 2008. Julavits made a classic mistake often made by food writers in relying on morphological characteristics in trying to understand wheat taxonomy as has her source popular food science writer Harold McGee. Modern germ plasm research has superseded morphological characteristics as a means of taxonomic identification for a variety of reasons and studies using DNA-based molecular markers such as random amplified polymorphic DNA markers (RAPD), simple sequence repeats (SSRs), and amplified fragment length polymorphisms (AFLPs) are needed to settle these types of questions.
From the blog Mediterranean Cooking with Clifford A. Wright -- no recipe in this blog post, but I have pre-ordered the Best Soups in the World cookbook.

.jpg)



Comments [0]