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Farro is a class of wheat berry that has long been in use in Italian cuisine, where it is appreciated for its pleasant chewiness, as well as elsewhere in the Mediterranean
Farro is in the Adoption stage – it skews toward independent operators and fine dining menus.
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Young Joni – Minneapolis
- Bibim Grain Salad – Job’s tears, farro, Brussels sprouts, zucchini, shiitake mushrooms, pickled vegetables, daikon, nori, mixed seeds, and a soft egg in gochujang vinaigrette.