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Whole, not pearlized Farro


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Whole, not pearlized Farro

Jane A. | Feb 7, 2011 08:01 AM

I'm looking for whole, not semi-pearlized Farro for a recipe. Have had it toasted/puffed like cereal or popcorn in a recipe in Umbria last fall. Fabulous, but you need the whole husk for the steam to build up and pop. No husk, no pop.

It's been suggested that I look at a health food store, but I don't generally frequent them, so have no idea who sells what. Any suggestions in Manhattan? I live mid-town east, but have great subway access. I'm not willing to schlep to the outer boroughs for a recipe ingredient though. Thanks.

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