Farro Picollo, aka Einkorn is the first grain to ever be cultivated from the wild grasses of the fertile crescent. Along with its sibling Emmer, Einkorn provides the genetic origins for much of what we now refer to as wheat. The tiniest of the 3 Farro grains, its delicate texture and unique aromatics are tied to its deep root system, low yield and high concentration of aromatic germ oils. While it has been cultivated since antiquity, it is still semi-wild. There is no other small grain that can express terroir this richly and so organic agriculture and soil health is essential to its realization. The most prized and versatile of the Farro family, Picollo delivers wild herbs and citrus on the nose with a nutty flavor reminiscent of tahini. Farro Piccolo is soft with a rich germ that produces an oily flour which is highly aromatic.

Available as Whole Grain or Whole Flour