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Ingredients for 4 people

500 g Garfagnana IGP farro (spelt) 50 g of organic saffron 5 spoons of extra virgin olive oil Parmesan to taste onion, celery and carrot.


Lightly fry the onion, celery and carrot in already warmed oil, add the washed faro, mix and add about 1 litre of warm water. Carry on cooking for about 20 minutes and tip in the saffron, which has already been dissolved in a cup of warm water, and whisk in some grated Parmesan for another 10 minutes or so, adding a little water if necessary. Sprinkle a few strands of saffron across the serving dish.

Olio consigliato

This dish, delicate yet with strong flavours, needs an oil of medium fruitiness.

Vino suggerito

A red of young vintage and good acidity should represent the ideal accompaniment to this dish.