Farro

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Farro

This is the flour of white corn, a cereal traditionally cultivated in the region that was once associated with periods of famine. Recently it has come back into fashion as a crop that stands out for its dietary and gastronomic qualities.

  • Farro
  • Farro
  • Farro
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Author: gastroteca.cat
Distinctive:
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The varieties most used to make farro are White Corn, which has a more delicate taste, Queixal Corn, and De La Creu Corn. The most common, however, because of its higher yield, is Yellow Corn.

Category: Rice, cereals and legumes.
Characteristic of: Garrotxa
Complementary information:

It is sold packaged in bakeries in the Garrotxa and also in some health food shops.

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