Also called Einkorn, farro piccolo is one of the first grains to ever be cultivated from the wild grasses along the fertile crescent - it provides the genetic origin for much of what we now refer to as wheat. Because of its deep root system, its delicate in texture and aroma. Think wild herbs, citrus, and a tahini-like nuttiness. It can be boiled just like rice or larger farro, often enjoyed in a salad!
