Farro is considered the oldest variety of cultivated wheat. It was already consumed in the Neolithic and has been the basic food in Roman times. DICOCCUM is the most popular and cultivated type of farro, which can be found mainly in the areas of South-central Apennins and is present above all in organic agriculture. Furthermore, farro has a high rusticity and great environmental adaptability, which allows it not to be affected by wild herbs. For a very long time it has been forgotten, and now Rustichella d’Abruzzo has been milling it following the ancient tradition, through millstones, in order to preserve the germ, which is rich in nutrients. Farro has been rediscovered over the years thanks to its excellent organoleptic features and its low caloric intake and high digestibility.