Farro Salad with Cherry Tomato Confit and Val di Chiana Aglione

Farro and its Health Benefits

Farro is the oldest type of grain cultivated by man, used since the Neolithic period and serving as the dietary staple for Roman legions. This cereal is rich in protein, fiber, and minerals (magnesium, iron, and potassium). It has a low glycemic index and serves as an excellent alternative to wheat. Although it contains gluten, it offers numerous benefits thanks to its high B-vitamin content improving digestion, regulating blood sugar and cholesterol, promoting satiety, and supporting the muscular and nervous systems. With its antioxidant effects and benefits for cardiovascular and intestinal health, farro is an ideal ally for low-calorie diets and those seeking long-lasting energy

Ingredients Serves 4

• 500g Bolognami Pearled Farro
• 10 Yellow Cherry Tomatoes
• 1–2 Zucchinis (to taste)
• Dried Oregano (to taste)
• Bolognami Santa Margherita Extra Virgin Olive Oil
• Fresh Basil (to taste)
• Fattoria Buca Nuova Semi-aged Pienza Pecorino Cheese
• 1–2 Cloves of Val di Chiana Aglione (giant garlic)
• Bolognami Trapani Sea Salt (Fior di Sale)
• Bolognami Kampot Black Pepper
• A Pinch of Sugar

Preparation Farro Salad with Cherry Tomato Confit and Valdichiana Aglione

Cook the Farro: Place a pot of salted water on the stove. Once boiling, add the Bolognami Pearled Farro. Drain it while it is still al dente and let it cool, drizzling with a little Santa Margherita Extra Virgin Olive Oil to prevent sticking. Tomato Confit: While the farro cools, line a baking sheet with parchment paper. Arrange the cherry tomatoes and season them with Trapani Sea Salt, oregano (Calabrian is best), and a pinch of sugar. Bake at 150°C for approximately 60 minutes until they are withered and concentrated in flavor. Sauté the Vegetables: In a pan, add a drizzle of olive oil. Thinly slice the Valdichiana Aglione—using a truffle slicer or the finest blade available. Dice the zucchinis into small cubes. Heat the oil, add the Aglione and zucchinis, and sauté quickly. Season with salt and Kampot Black Pepper to taste. Assembly: Let all prepared components cool. Thinly slice the Semi-aged Pienza Pecorino. In a large bowl, combine the farro with all the other ingredients. Mix well, add fresh basil, and finish with a generous swirl of extra virgin olive oil. Serving: Plate the salad and garnish with the Pecorino slices and the cherry tomato confit. Buon Appetito to you all!

We Paired the Cantina del Redi I.G.T. sea urchin with a Farro Salad with Confit Cherry Tomatoes

We have paired this Farro Salad with Il Riccio from Cantina del Redi I.G.T. Toscana. Il Riccio is a Tuscan white wine produced from Chardonnay and Grechetto grapes, harvested at peak ripeness in vineyards along the hills of Montepulciano (approx. 350–400 meters above sea level). Appearance: Straw yellow with golden reflections. Aroma: Intensely fruity with notes of peach and apricot, finishing with floral hints of hawthorn. Palate: Dry and well-balanced against the alcohol content, with a harmonious and elegant finish. Serving: Best served at 13°C. It is ideal for grilled fish or seafood soups and effortlessly accompanies white meats and medium-aged cheeses.