Farro is a hulled wheat grain with a chewy, al dente bite and a nutty flavor, cooked whole or cracked into soups, salads, and pilafs. In Italian, "farro" can refer to three related hulled wheats: emmer (the type most often sold as farro outside Italy), einkorn, and spelt, so labeling varies and it is not a precise synonym for any single species.
Native to the Fertile Crescent, farro remains a staple of Italian cooking (farro salad, farro soup, farro-based risotto) and shows up more broadly as a hearty base for grain bowls or a stand-in for bulgur in Middle Eastern-style salads. It pairs well with garlic, lemon, olive oil, roasted vegetables, and dried fruit, and is valued for its fiber and protein content.