Cappelletti Family Farro

The Cappelletti family has been producing grains and legumes forever. Their glorious farm, La Valletta, is right in the heart of Umbria. The other day, Alessandro and Rosalba Cappelletti shared this farro recipe with us. Of course, we went home immediately to test it out. This recipe is wonderful. It is so flavorful and full of fiber, vegetable, and olive oil goodness. Best part is, it can be served hot or cold.

Serves 4 people


Half bag of Farro
Vegetable broth, as needed (about 7 cups)
1 onion, diced
2 carrots, chopped
1 celery stalks, chopped
2 potatoes, peeled and cubed
2 pelati tomatoes + a few spoonfuls of their juice for color
Extra virgin olive oil, as needed
Salt, to taste


1. Heat broth
2. Prepare a soffrito in a pan by heating a big drizzle of olive oil and combining the onion, carrot, and celery
3. When onions become transparent, add potatoes, tomato + juice, as well as a few ladles of broth
4. Break up tomatoes with a wooden spoon in the pan, when potatoes are halfway cooked add the farro
5. Ladle in broth to cover farro, let come to a simmer
6. Stir occasionally and ladle in additional broth as needed
7. It is finished when the farro is cooked, farro should be easy to chew but not mushy (about 20 minutes)
8. If serving hot, drizzle with olive oil before eating
9. If serving cold, let cool and then refrigerate, toss with olive oil before serving

2 Comments Add yours

  1. Mario Inganni says:

    I don’t mean to be picky, but what kind of a measurement is “half bag” of farro? Could you please use a standard measurement: grams, ounces, cups, etc. Grazie.

  2. Mario Inganni says:

    Further to my earlier email; “7 cups of vegetable broth” seems excessive. I just made the recipe and used 4 cups (of low-sodium chicken broth, my preference) + about 1 1/2 – 2 cups of water, which was way too much.

Leave a Reply to Mario Inganni Cancel reply

Your email address will not be published. Required fields are marked *