Stefania Spampinato - Farro My Love #ItalianTASTE

On the occasion of World week of Italian Cuisine the Consulate General of Italy in Los Angeles is proud to present "FARRO MY LOVE" by STEFANIA SPAMPINATO

NUTRITIONAL FACTS AND ANECDOTES
Farro (known as Einkorn, Emmer and Spelt in US) is a cereal that has been part of the Mediterranean tradition for thousands of years. Its cultivation began in fact about ten thousand years ago, in the area of the Fertile Crescent between Iran, Iraq, Syria and Palestine; it arrived in Italy through the Greeks around the 5th century BC, becoming part of the Italian culinary tradition.
In ancient Rome it was used in ceremonials and as a religious offering. The Roman brides gave their spouse a cake made with farro, in Latin far or panis farreus, as a gift to share. From this gesture the word “confarreatio” originates, which indicates a traditional patrician form of wedding. More recently, it has grown in popularity as an alternative to refined grains.
The cultivation of farro has only recently been re-evaluated for its excellent nutritional properties essentially linked to its high content of insoluble fibers which favor correct intestinal transit; moreover, like other cereals, farro is a good source of iron and calcium, vitamins and proteins. Even if they are considered proteins of low biological quality, if combined with those of legumes, they can give rise to a complete single dish of high biological value.

WINE PARING
Today we have a very summery and refreshing recipe, Stefania Spampinato’s Farro salad. It is a delicate platter made of fresh ingredients and with the perfumed touch of basil. Farro is very versatile cereal, with the sweet tendency that would require freshness by contrast, such as it is present in white wines or rosé, or in spumanti. The presence of vegetables such as tomato and cucumbers, together with ricotta salata, don’t change much the organoleptic characteristics of this delicious recipe since the green and somehow sour taste of vegetables does not prevail. You might just want to choose a wine that, without being overwhelming, also counterbalances the sapidity of ricotta (salata means salty).
A good pairing for this dish would be PIEMONTE's ROSERO ARNEIS, a golden pearl in a land of reds that with a round and intense taste is able to well accompany the freshness of vegetables and to spouse the smoothness of farro. Bubbles would also be great but the sparkling wine should be brut (which means very dry), aged and with notes of hazelnuts and yeast like a METODO CLASSICO PIGATO MILLESIMATO from LIGURIA.
A jolly with farro salad could also be a PINOT GRIGIO: flexible and floreal, immediate and drinkable, you can find this grape vinified all over Italy.

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