Farro medio, the most stalwart Italian heirloom grain within the ancient emmer wheat culture of the Mediterranean rim, has a deep presence dating to Roman-era staple farming in the region of Garfagnana in Tuscany. The precursor of the grain used to make durum pasta, farro medio has been at the center of bread and pasta culture in Italy since the advent of domesticated grain farming. Anson Mills grows farro medio because it reflects terroir and season like great wine grapes, displaying appealing minerality, deep nuttiness, nuances of stone fruit, and elements of spice that change subtly and fluoresce uniquely from field to field and season to season. Farro medio is unmatched in its ability to magnify the bright flavors of any ingredient it accompanies.