Farro

Farro
	janari
Historia
Jatorria	Italia

Farro hiru gari espezieren aleen nahasketa da, bigundu arte uretan prestatzen direnak. Gero, lehortu eta bakarrik edo sarritan entsalada, zopa eta beste plater batzuetan jaten da.

Farro azala kentzen zaien hiru espezien termino etnobotanikoa da: espelta (Triticum spelta), Triticum dicoccum eta Triticum monococcum. Ezin da espezie hauen aleak jo.[1] Italiako gastronomian, hiru espeziei farro grande, farro medio eta farro piccolo diete.[2]

Erreferentziak

Szabó, A. T., and K. Hammer. "Notes on the Taxonomy of Farro: Triticum monococcum, T. dicoccum, and T. spelta". Padulosi, S., K. Hammer and J. Heller, eds. 1996. Hulled Wheats. Promoting the conservation and use of underutilized and neglected crops. 4. Proceedings of the First International Workshop on Hulled Wheats, 21–22 July 1995, Castelvecchio Pascoli, Tuscany, Italy. International Plant Genetic Resources Institute, Rome. 2–3. Print.
Markus Buerli. (2006). Farro in Italy. The Global Facilitation Unit for Underutilized Species.

Kanpo estekak

Datuak: Q1133342
Multimedia: Spelt / Q1133342

Artikulu hau gastronomiari buruzko zirriborroa da. Wikipedia lagun dezakezu edukia osatuz.

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[1] Szabó, A. T., and K. Hammer. "Notes on the Taxonomy of Farro: Triticum monococcum, T. dicoccum, and T. spelta". Padulosi, S., K. Hammer and J. Heller, eds. 1996. Hulled Wheats. Promoting the conservation and use of underutilized and neglected crops. 4. Proceedings of the First International Workshop on Hulled Wheats, 21–22 July 1995, Castelvecchio Pascoli, Tuscany, Italy. International Plant Genetic Resources Institute, Rome. 2–3. Print.

[underutilized-species-2] Markus Buerli. (2006). Farro in Italy. The Global Facilitation Unit for Underutilized Species.