Italian Farro Salad Story of the Dish Region: Central Italy, particularly Tuscany and Umbria Serves: 4 Preparation Time: 20 minutes Cooking Time: 25 to 35 minutes Difficulty: Easy Farro is one of the ancient grains most closely associated with the rural cooking traditions of central Italy. Its firm texture, delicate nutty flavor, and ability to absorb dressings without becoming soft make it particularly suitable for cold and room temperature salads. A proper Italian farro sal

Italian Spelt Gnocchi with Artichokes, Herb Butter and Pecorino Romano Story of the Dish These gnocchi move away from the classic potato-only formula by introducing spelt flour, which adds a rustic, nutty flavor and a slightly firmer bite. The artichokes remain recognizable rather than disappearing into a cream. The sauce is built directly in the pan from herb butter, artichoke juices, Pecorino and starchy gnocchi water, producing a glossy emulsion rather than a heavy sauce.

Italian Roasted Artichoke Stuffed with Spelt, Castelmagno and Hazelnuts Story of the Dish This dish makes the whole artichoke the architecture of the plate. It is gently braised, opened without losing its natural shape, filled with farro, Castelmagno and toasted hazelnuts, then roasted until the leaf tips become crisp. The technique creates contrast between tender heart, chewy grain, sharp cheese and toasted nuts without turning the artichoke into another purée or sauce. Re