Farro delle Marche

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The farro, the cereal of the Mediterranean diet.

from " the recipe book of the farro of the Marches"
Az. Ag. Monterosso Srl Sassoferrato (An)

Poor of fats, rich of fibers, vitamins and mineral salts.
Favourite by gourmets, it satisfies, but it does not make fatten.
Delicious and tasty, it was already the Pharaohs' and the Roman's plate.
A primitive taste that the Monterosso Company with the ancient stone milling, riproposes, at the III millenium dawn, in four varieties of single flour of Farro. It refuses fertilizers because it prefers poor lands.
The Farro is really the indispensable natural food in a dynamic and fast kitchen.

How to cook Farro

The Farro in grains must be accurately washed in cold water and left in soaking for 6-8 hours. It must be put on the fire with the same water of the soaking. Cook it on a low flame foaming from the impurities, salt. Complete baking (50-60 minutes) in a covered pot.

Farro Soup

Cook 100 g. of Farro. After a quarter of an hour add two carrots, two onions, a stem of celery in pieces. Regulate the water amount according to the wished consistency. Finish the baking and serve with a sauce obtained stirring minced parsley, crushed garlic, oil.

Farro properties

The pasta of Farro possesses a remarkable content of fibers :
Beyond 10 times greater than the common pasta of semola (with a caloric power substantially analogous );
50 times advanced to fibers of the common bread;
3 times more than the integral bread;
7 times than pearly barley;
par to those of oats flakes.

This high fiber content is fundamental as the fibers have some vegetable compounds that human digestive apparatus cannot digest but that the bacteria of the large intestine transform. Moreover:
they increase the mastication and the rubbing, helping the mechanical cleaning of the teeth and protecting from the dental caries;
they allow to slow down the hunger because they refrain the emptying of the stomach. It allows a sure control of the appetite;
they regulate the internal transit and help the intestine to empty.

The fibers have therefore a positive effect on the metabolic diseases like the diabetes and the ipercholesterolemy, fight the constipation, the diverticolosi, the haemorrhoidal disease and help to prevent the colon cancer.

As for the cholesterol the Farro has the lowest tenor. It is sufficient to compare it with the other alimony present rate. The farro contains:
56 times less than eggs;
10 times less than the egg paste;
7 times less than the parmisan

Also the alimentary contribution of calcium is important either in the first years of life or in a more advanced age in order to prevent the osteoporosis.

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