I've enjoyed this grain in Puglia, usually in cold salads, but have had no luck even finding the correct translation into English, which would be the first step in locating it here in the US (NYC area).
The usual translation is buckwheat, but when I bought buckwheat and cooked it, it bore no resemblance to the grain I ate in Italy. Nor is it farro. I've seen references to buckwheat dishes in the Val Tellina, but they seem to be referring to a different grain entirely.
Does anyone have more information? Thanks!