In Italy, known as "farro", this ancient and rich Italian grain, in taste similar to barley with an especially nutty flavour, is often referred to as the ancestor of modern wheat.
Emmer is rich in fibre and has a low-fat content. People with wheat/gluten intolerance can often tolerate emmer flour due to its unique gluten structure.
Use it to make different types of bread, focaccia, pancakes, pasta and berry pies.
Storage: Store it in airtight containers in a cool place.
Net weight: 500 g
Country of Origin: Italy
Nutritive values per 100 g:
||1486 kJ/351 kcal
|of which saturated
|of which sugar