farro.Garfagnana.1.jpg	farro.Garfagnana.2.jpg	farro.jpg
Triticum.turgidum.2.jpg	Triticum.turgidum.F1.jpg	triticum.turgidum.jpg

Very confusing, but only because the classification of wheat has changed, and is now based on a full mapping of the genomes. So basically, what we're talking about is emmer wheat, Triticum turgidum L. cultivar group dicoccum (based on Triticum dicoccum Schrank ex Schübler), which is sometimes just called Triticum dicoccum Schr. The real confusion is that sometimes far is miscalled "spelt," and "spelt" is a different grain altogether, specifically Triticum aestivum L. cultivar group spelta (based on Triticum spelta L.), i.e. spelt is just a different cultivated form of basic plain ol' bread wheat (T. aestivum). Clear? And see triticum for hard wheat, winter wheat, macaroni wheat. For all about wheat, see http://www.ksu.edu/wgrc/Taxonomy/taxbow.html.

For our purposes, emmer wheat, farro, was considered to be the earliest form of wheat by the Romans. It is still grown in Italy, still a staple, and the farro of Garfagnana is prized as especially nutty (it's an IGP, Indicazione Geografica Protetta, the Italian equivalent of appellation contrôlée).

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