Emmer Penne (Farro)

Emmer (Triticum dicoccum), also known as farro medio, is one of the oldest cultivated grains. Less modified than modern wheat, it retains a rich, nutty flavor and is naturally high in fiber, minerals, and protein—making it both satisfying and nourishing.

Yes. Many people find emmer easier to digest than modern wheat due to its simpler gluten structure and traditional farming methods. It’s not suitable for celiacs, but it can be a good option for those with mild sensitivities.

Cook in boiling salted water for about 9–11 minutes. Their firm texture holds up well in both simple and robust dishes. You can serve them with roasted vegetables, tomato-based sauces, or olive oil and herbs.

Emmer provides slow-releasing energy, supports digestion thanks to its fiber content, and contributes important minerals like magnesium and zinc. As a whole ancient grain, it promotes satiety and gut health.

Unlike refined industrial penne, these are made with organic emmer (farro) by Novena (Ulrichen) and Scartazzini (Promontogno). Using traditional methods, slow drying and artisanal shaping preserve the full character of this ancient grain.

Cook in boiling salted water for 9–11 minutes. Their firm texture holds up beautifully in warm, comforting meals. Try them with oven-roasted root vegetables, tomato-based sauces, or a walnut-and-herb pesto. You can also pair them with wild mushrooms or aged cheese for a deeply satisfying alpine-style dish.