Rustichella d’Abruzzo Farro Couscous is made with 100% stone ground whole farro grown on the hills of Abruzzo, and pure Apennine mountain spring water. Because it is easily digested and low in gluten, farro can often be eaten by people who are normally gluten-intolerant.
Origins: Italian couscous has a grand historical tradition on the Sicilian Island of Trapani. Easy to cook and adaptable to many recipes, farro couscous pairs beautifully with a number of flavors in a main dish or as a side.
Cooking Method: These small granules of farro are best prepared by steaming until they reach a light, fluffy consistency, with a texture similar to al dente pasta.