Farro of Garfagnana IGP

Farro is one of the oldest cereals amongst those known and used today.

The variety cultivated in the Garfagnana, which is perfectly adapted to the environment has developed binomially, making it completely different to the farro grown in other zones. It wears the IGP (Indication of a Protected Geography) classification proudly.

Farro is particularly adapted to the preparation of savoury tarts and soups, and turned into flour, to make pasta, bread and biscuits. It is also used to make pizza, beer and ice cream.