An heirloom cultivar 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, farro grandes were pounded to remove the outer hull or gathered into shocks and passed over fire to burn off the hulls. Anson Mills emulates this threshing process by slow roasting our farro grande, a practice that dramatically increases its aromatic and flavor profile, reduces its cook time, and improves its texture at the table.