Farro Monococco is a variety of spelt that has been grown in Tuscany for hundreds of years. Because of its tiny grains, it is also called farro piccolo (“small farro”) and doesn’t need soaking.
Farro Monococco tastes nutty and has a chewy consistency. It is traditionally used in soups and salads, and can also be prepared risotto-style. I like to use it as a substitute for rice in puddings and tarts.