Farro of Ardea


  • Farro of Ardea

Energitismo Insight

In the Archaic period, XI-X century BC, these areas were already known for the abundant production of farro. Surpluses were sold or bartered with neighbouring peoples and with the merchants who arrived by sea. In the Aeneid, which ends with the arrival of Aeneas in this area, Virgil dedicated praise to the focacce (cake) of Farro. These were made in a mould of a tray in a way to contain the food. Cakes and soups of farro were the main diet of the Roman legionaries who have trained here before embarking with Octavian for the conquest of Egypt. The farro of Ardea was praised by Apicius in his ancient recipe: "... farro with honey added, bean meal and fish meal, you get a meal worthy of the Emperor's table". Farro breads and cakes in the shape of a human form were votive offerings to local deities (a custom still found in Frascati). The expansion of the Roman Empire also altered eating habits and it began to import grain, a type of wheat originally from Middle East countries. Farro was still used locally for religious and therapeutic use. Today it has become famous again as a substitute against many food intolerances.

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