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What we know about this thread
- Original section
- General fitness, health and nutrition
- Published
- 25 March 2007
- Last activity
- 25 March 2007
- Original author
- Nathalie Chiva
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- 1
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- Public discussion
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Original postNathalie Chiva
Archived post
#1
On 23 Mar 2007 09:07:57 -0700, "maxine in ri" <[email hidden]>
Quoted message said:Saw it on a menu. Then in a recipe in Gourmet. Asked my Italian
coworkers about it, and one had never heard of it.
When did it become such a hot item? What part of Italy is it from?
Is it just another starch grain to vary the menu, or does it have
health benefits?
Farro is spelt.
Nathalie
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