I bought a package of farro with mushrooms at The Wedge (my co-op) from an organic farm in Siena, Italy. This was the first time I had seen farro packaged like a lot of other grains, as a meal base, instead of solo. Fattoria Pieve a Salti is the name of the farm, which is part of an operation that also involves a restaurant and country hotel ("agriturismo"). I cooked the farro mix (which had a recipe for cooking it like a risotto) in my rice cooker (so I didn't need to stir in the broth for 20 minutes), with some tomato sauce left over from cooking chicken, so it had a rich flavor. It was delicious!
emmer wheat"--another ancient grain.