Insalata di Farro – The Wholesome Salad
Insalata di Farro is a summery grain salad
#ChiantiClassicoJoyOfLife
In my recent blog posts, under the hashtag #LebensfreudeChiantiClassico, we talked all about the typical Tuscan, salt-free bread Pane Toscano and different recipes using it. Today, I want to share a recipe with you that doesn't use bread: the Insalata di farro, or spelt salad.
Spelt – Grain from Garfagnana
Farro is actually spelt, a grain with a long tradition in Tuscany. Or, to be super precise, in Garfagnana. That's a green, mountainous area in the Italian province of Lucca, right where the Apuan Alps and the Apennines meet. This region used to be one of Italy's poorest.
Chestnuts, which grow really well in this rainy area, and Farro (spelt) were staple foods. Spelt, which has been getting more and more attention in our parts of the world lately, was actually brought to Italy by the Greeks. After all, it's the oldest grain people have ever grown and cooked with! The folks in Garfagnana quickly realized spelt was super nutritious and started growing more of it. Today, Farro della Garfagnana is even a protected product, and just like with wine, there's a big push for more organic farming.
Farro
Spelt is the oldest grain cultivated by humans
The beginning of a friendship with Insalata di farro
Back in 1998, when my husband and I first visited Tuscany, we spent some time on the coast. That's where I first tried Insalata di farro at a restaurant. I was actually expecting a regular green salad, an 'Insalata,' as a starter – my Italian wasn't great back then – so when the dish arrived, I wasn't quite sure what it was at first. It was only later that I figured out it was a spelt salad. But even though it wasn't what I expected, it tasted absolutely amazing!
A super light, quick summer recipe
To make the base for Insalata di farro, you don't need much: spelt (hulled spelt is best), tomatoes, cucumbers, onion, olives, salt, pepper, olive oil, and – this is key for me – red wine vinegar. Then I pop the salad in the fridge to chill. And just like that, the basic Insalata di Farro is ready! I think it tastes best when the salad has had a few hours to let all the flavors mingle.
If you want to jazz up your Insalata di Farro a bit, you've got tons of options! For example, lightly seared seafood or small squid are a perfect match. Personally, especially on hot summer days, I love the version with diced fresh cheese – sometimes you can even find 'Ricotta salata' here, which is a salted, firm type of ricotta. Add some fresh herbs, like basil – simply divine!
Basically, your imagination is the only limit here! Whatever you have in the fridge can go into the Insalata di farro. It's a perfect summer meal that's also wonderful to prepare for guests, plus it's healthy and can be vegetarian or vegan, just how you like it. Buon appetito!
