Farro Integrale is a wholemeal heritage Italian cereal grown in Italy since the Roman Empire. Very popular in Italy, it is used for all baking, pizzas and pastry.
Farro Integrale (Triticum Spelta) is a wholemeal spelt heritage Italian cereal grown in Italy since the Roman Empire. Stoneground by Mulino Marino, specialists in the production of this flour, having worked with it since the grandfather of the current Marinos bought the mill. Farro Integrale (wholemeal) has been milled from a blend of Farro from both northern and southern Italy, it is used for all baking, pizzas and pastry.
Flour Characteristics
Colour
Amber with flecks of bran
Consistency
Typical of the French natural stone-ground flour with live germ
Odour
Typical of the French natural stone-ground flour with live germ, free from strange smells (mould, fermentation etc.)
Flavour
Typical, not rancid, healthy, pleasant with live germ
