Farro is an ancient Italian wheat that has been growing in the Mediterranean for thousands of years. Campanini's high quality farro is grown predominantly in the region of Umbria, in central Italy, the production facility is located in San Giorgio di Mantova in the Lombardy region, just south of Verona. The coat of arms logo on the packaging is a nod to the patron saint of the region, St. George, medieval slayer of the Po River dragon.
Farro, also known by its Latin name, Triticum Dicoccum, is high in protein, low in gluten, and a good source of fiber. It has a nutty flavor and a firm, chewy texture, making it versatile to be used as a healthy alternative for other grains in many dishes. Farro adds heartiness to soups, risotto, stuffing and grain salads.
For three generations, the Campanini family has carefully selected the best rice from the lands of Lombardy, Veneto and Emilia-Romagna. Their method of storage is unique - the rice from each farm is stored in separate small silos to allow Campanini to work with each type of rice from each farm thus ensuring the homegeneity in cooking of the final product. The quality of the product is evidenced by the fact that for many years the Riseria Campanini has served the best restaurants in Italy and in the world.
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