São Paulo – The chef at restaurant Casa da Fazenda do Morumbi, Vincenzo Vessicchio, decided to innovate in Brazilian cuisine by using an Egyptian grain, the farro. Five months ago, he included the grain in the menu of the São Paulo-based restaurant, and ever since it has conquered the taste of many Brazilians. “I brought it to Brazil because I believe that it is quite interesting and different,” said the chef.
The farro, which has a light-brown appearance similar to the type of wheat used for making flour, was one of the first grains to be used in Ancient Egyptian cuisine, and has been cultivated for centuries in the Mediterranean region. According to Vessicchio, who is Italian and has been in Brazil for two years, the idea of bringing the grain into Brazilian cuisine came up after his last trip to Italy. “Over there, the use of the farro is very widespread, especially in the central and southern regions," he said.
The ingredient, which is carbohydrate-rich, is not used everyday at Casa da Fazenda, only during weekends. According to Vessicchio, the grain is used for preparing salads, soups and pastas, such as spaghetti, bread and pizza. “The farro has several properties and it gives the food a different taste. I also use the farro for making desserts and the farrotto (a type of risotto),” stated the chef.
The grain used for cooking at Casa da Fazenda is imported from Italy and arrives in Brazil already peeled. According to Vessicchio, cooking time for the farro is 35 minutes. “Brazilians like new things. I spoke to many customers who enjoyed it and came to me asking what it was,” he said.
History
In Ancient Egypt, farro was so important that it was considered a precious food and was offered to the gods. During the Roman Empire, the grain’s use was also widespread among the Romans, who used it to prepare a type of polenta to be mixed with cheeses, meats and sauces. “Farro farming has spread across the entire Mediterranean region, including countries such as Greece and Italy,” said Vessicchio.
In addition to having high nutritional and energetic value, the farro contains proteins that benefit those who engage in physical activities, fibres that aid digestion and the normalisation of cholesterol levels, and can be consumed by diabetics.
Service
Casa da Fazenda do Morumbi
Address: Avenida Morumbi, 5594
Telephone: (+55 11) 3742-2810
Website: www.casadafazenda.com.br
*Translated by Gabriel Pomerancblum
