Farro piccolo lays claim to a number of distinctions: It is the smallest grain to fall under the farro classification, a broad category that includes small emmer (parent of modern durum wheat), spelt, and einkorn. Farro piccolo is also the oldest cultivated grain, dating back at least 10,000 years. Finally, farro piccolo is the rarest of Italian ancient grains. Anson Mills is the only grower of farro piccolo in the United States. Light in color and character, farro piccolo, which is harvested in the summer, complements vegetables grown in its own season. It cooks quickly and has a lovely, light, and nutty flavor that belies its extraordinary nutritional content.

An heirloom variety of spelt wheat, farro is used in Italy as a foundation ingredient in soups, stews, salads and desserts. The Italians also mix farro with rice--or substitute it for rice altogether. The particular cultivar Anson Mills grows, extra long and possessing superior flavor and a firm al dente character, is associated with ancient Italian varieties, now extinct. From antiquity, all double hulled wheats (of which farro is one) were threshed by passing shocks of the freshly harvested grain over fire. Anson Mills emulates this threshing process by slow roasting farro, a practice that dramatically increases its aromatic and flavor profile, lowers its cook time and improves its texture at the table.