Giacomo Santoleri grows farro on the Caprafico plain in Abruzzo. Farro is an ancient grain that comes from a tall, hardy plant grown without the need for chemical fertilisers and herbicides.

After harvesting the grains are stone ground and made into pasta. Farro gives a high-protein, nutty pasta that is rich in anti-oxidants, iron, magnesium and zinc and easy to digest.