Farro della Garfagnana

Farro della Garfagnana is polished emmer grain, produced from the local population of Triticum dicoccum Schubler, grown exclusively in the Garfagnana area of Tuscany. After polishing, the grain is characterised by distinct whitish striations and a minimum weight of 70 kg per hectolitre. It is the only area in Tuscany where emmer has been cultivated and traded without interruption.

About this designation

Registered as a PGI on 2 July 1996 under file number PGI-IT-1528 (eAmbrosia identifier EUGI00000013405), Farro della Garfagnana designates polished emmer grain derived solely from the local population of Triticum dicoccum Schubler grown in the Garfagnana, Tuscany. The specification requires cultivation in nutrient-poor soils at elevations between 300 and 1,000 metres above sea level. Sowing takes place in autumn, following traditional crop rotations normally preceded by pasture, using seed in the husk drawn from the local Triticum dicoccum population. The maximum permitted yield is 2,500 kg of emmer in the husk per hectare. Harvesting occurs in summer using standard wheat harvester-threshers; threshing detaches the spikelets from the rachis while leaving the caryopsis enclosed in the glume and glumella, producing what is termed wheat with the husk. Before sale, the grain must be polished to remove the glumaceous covering and part of the pericarp, yielding approximately 60 to 70 percent of the pre-polishing weight. The specification prohibits the use of chemical fertilizers, pesticides, or herbicides. After polishing, the grain displays distinct whitish striations and must weigh at least 70 kg per hectolitre. The applicant group is the Consorzio per la Tutela del Farro della Garfagnana IGP. Labelling must carry the wording Farro della Garfagnana.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 2 July 1996 under file number PGI-IT-1528, eAmbrosia identifier EUGI00000013405.
• The specification prohibits chemical fertilizers, pesticides, and herbicides, making the product effectively organic by method.
• Cultivation is restricted to elevations between 300 and 1,000 metres above sea level in the Garfagnana, Tuscany.
• The maximum permitted yield is 2,500 kg of emmer in the husk per hectare.

Tasting notes

Tuscan emmer wheat from Garfagnana valley (Lucca province), traditional Triticum dicoccum. Distinctive nutty earthy flavor, chewy firm texture, retains shape after long cooking — Italy's premier farro.

HoReCa use

Polished Farro della Garfagnana grain is traditionally used for making bean soup and other soups and savoury pies; it may also be ground for use in pastas, breads, and biscuits.

Packaging

• vacuum-pack-500g
• vacuum-pack-1kg
• gift-pack-300g