Farro is comprised of the three original wild varieties of wheat, the first plants that were domesticated from the wild grasses of the fertile crescent. Together they are known as Farro Piccolo (Einkhorn), Farro Medio (Emmer) and Farro Grande (Spelt). Farro Piccolo is soft with a rich germ that produces an oily flour which is highly aromatic. Farro Medio is an extremely hard grain with a robust malty and tannic flavor profile. It works wonderfully as cooked grain or pilaf and as a flour produces strong extruded or cut pasta. Farro Grande, aka Spelt, is a perfect combination of the delicacy of Farro Piccolo and the robustness of Farro Medio. It is also suitable for bread baking applications.