Farro, also known as spelt or emmer, is a cereal, an old species of wheat cultivated since 5000 years ago, actually one of the earliest cultived sforms of wheat. It belongs to Poaceae family, Triticum genus. In Europe it is among the most common food, in grain, or used in flour in baked products. It is also used to make beer.
It is quite similar to wheat, but has a tougher husk, to better protect the internal seed from bugs. It has an higher content of protein, easily to digest. Notwithstanding that, it has a lower content of gluten, so it can be suitable for some baking, but is not suitable for people with coeliac disease.
Farro is rich in minerals like magnesium, vitamins, like vitamin B, and fiber. With about 340 kcal per each 100 grams of product, Farro is enumerated among the less caloric cereals.
Here in Italy you can buy Farro, in grain or in flour, in well-stocked supermarkets, or in shops selling organic products.
In cooking, Farro flour can be used to make a delicious bread, tasting similar to bread made with wheat flour, just a little more flavored. A great recipe with Farro flour is the tart with pear. But you can also use Farro in grain to make tasty soups, also with legumes, or to use in any recipe to replace rice.
Fun fact: Here in Italy we use to call Farro both spelt (Triticum spelta), and emmer (Triticum dicoccum), and einkorn (Triticum monococcum), that actually are three differen species.