All about farro and a source in Castelnuovo Garfagnana.
Cultivation in central Italy of the variety of wheat called emmer
(farro in Italian, triticum dicoccum in Latin) dates from the Stone
Age. ...read more
Rice and corn for risotto and polenta, at Tenuta di Bagnoli, an estate outside Padova.
A friend gave me some rice and polenta from the Dominio di Bagnoli
in Veneto and I ...read more