BEING ANCIENT HAS never been so hip. Thanks to a growing interest in whole grains, farro—long a staple in the Italian diet—has re-established itself as the tasty, healthy peer of rice, barley, quinoa and an alternative to white flour.
“From a nutritional perspective, farro is hard to beat,” says Elena Dogliotti, a nutritionist and researcher at Milan’s Umberto Veronesi Foundation. Rich in vitamins and minerals, it’s low in fat and gluten and high in protein and essential amino acids. (But celiacs take note: It isn’t gluten-free.)