9.6K
FAFarro Cape Town
Turning this tiny Victorian terraced house in Gardens into a beautiful jewel of a restaurant. Love, sweat, tears & pure imagination.
Opening in Gardens in October 2025.
We can't wait to welcome you ✌🏻❤️🍾🌅
@farro_foodandwine
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#Farro
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3.3M
PIQuesta insalata di farro e verdure è un arcobaleno di colori e sapori e sono certa che una volta assaggiata diventerà uno dei vostri piatti estivi preferiti🤩 E vedi che ti mangi‼️
Ingredienti
200 g farro
250 g peperone rosso
250 g peperone giallo
1 zucchina
250 g melanzana
1 cipolla rossa
q.b. pomodori secchi sott’olio
q.b. olive leccino
100 g tonno sott’olio
q.b. origano secco
q.b. erbe aromatiche (prezzemolo, menta, basilico)
q.b. olio extravergine d’oliva
q.b. sale
#insalata #summervibes #sogood #piovonoricette
@piovono.ricette
52.2K
DR#farro #ancientgrains #yesorno #eatthis #wheat
@drdangubler
195.8K
PIParamore's Zac Farro shares a Perfect 10 that influenced his new solo record
#Paramore #ZacFarro #MyPerfect10
@pitchfork
85.9K
YOFood that looks like Vogue, tastes like dadi’s hug.
For the longest time, I thought Farro was a ‘special-occasion-only’ kind of fine dining place.
Thank God I was proved wrong.
Created by award-winning Chef Vardaan Marwah and Aman Talreja, Farro is luxury that feels personal — not distant.
What does ‘Farro’ mean?
It’s the ancient grain Khapli wheat — one of the oldest in the world. It travelled from Egypt to Rome and finally to India. Just like that story, the food here carries history and global inspiration, yet somehow still feels rooted and familiar.
The experience?
The food looks like art — plated with precision — but tastes like memory and comfort.
It’s progressive Indian: world-class techniques, Indian soul.
And the details stay with you —
The flooring and tables are inspired by the chef’s childhood at his grandmother’s home in Delhi.
Every plate, bowl, and piece of cutlery is intentionally designed. Nothing is accidental.
What we tried (and loved):
– Thirty Layer Truffle Latke
– Avocado Bhel
– Lamb Kefta
– Pashtun Kebab
– Green Pea & Labneh
– Alleppey Cottage Cheese
– Kuttanad Seabass
– Pistachio Tiramisu
– Xocolatl
Every dish made us pause… flavours so familiar, yet so new.
And let me say this —
It looks like fine dining, but it isn’t intimidating.
The food looks luxurious, but doesn’t feel out of reach.
It’s warm, chic, flavourful — and officially one of my top favourites in Pune now.
Farro is not just food. It’s a feeling — where memories meet modern.
#Food #Foodie #Foodreels #Farro #Restaurants #restaurantsinpune #Foodblogger #Foodtasting #FoodReviews #placestoeat #Pune #koregaonpark
[Food, food reel, restaurants, Pune, foodie, food tasting, reviews, farro]
@yogaandfairylife
994.9K
TIFarro fresco con salsa di lattuga ed infinite verdure 🌿
Per 300g di farro (4 persone circa)
Una lattuga (non gigante)
40g parmigiano
Uno spicchio di aglio
Scorza di mezzo limone
Succo di mezzo limone
80g di noci tostate
Sale pepe olio
Dadolata di verdure da tenere croccanti:
3 carote
Un mazzo di piattoni/ taccole/ asparagi
2 zucchine
1 melanzana
Infinita menta, infinito basilico
@tirmagno
18.6K
PIWe are not quite there yet, but we are VERY
close…
Welcoming (soon) a new member in the Farro family, Farro Moonee Ponds!
A suburb that we could not overlook...
It has been a hell of a ride, with so many challenges along the way. We were meant to open in January, but here we are… 😤🫠
But one thing is certain, WE ARE COMING
SOON! 🚨🔥
We aim to open in a month. The exact date will be communicated to you all very shortly.
Thank you all for sharing your support and excitement with us while eagerly awaiting our opening.
We are so excited to meet you all and become part of your awesome, friendly neighbourhood!
See you soon
#mooneeponds #farrofamly #newrestaurant #pizzeria
@pizzafarro
464.3K
DAInsalata di farro deliziosa 😍❤️🔥
Un’idea semplice e ricca di gusto dove il mare incontra la campagna o, meglio, il Caciocavallo stagionato in grotta di @deliziaspa che dona al piatto un twist di sapidità e aromi made in Puglia. Perfetto per un pranzo con gli amici nelle giornate estive, per accompagnare le pause pranzo a lavoro o perché no, io direi anche in spiaggia.
Ingredienti per 4 persone:
• 400g di mazzancolle (da sgusciare)
• 320g di farro
• 300g di zucchine
• 200g di Caciocavallo stagionato in grotta Deliziosa
• 200g di pomodorini
• uno spicchio d’aglio
• basilico qb
• maggiorana qb
• sale qb
• olio evo qb
Preparazione:
Cuociamo il farro in acqua bollente e salata, in questo caso ho utilizzato un farro che non ha bisogno di essere trattato prima della cottura. Tagliamo il Caciocavallo stagionato in grotta Deliziosa a fette quindi a piccoli cubetti. Tagliamo i pomodorini in 4 e le zucchine sempre a cubetti eliminando la parte interna dei semi. Puliamo le mazzancolle e spadelliamo con abbondante olio evo, aglio e maggiorana. Tritiamo il basilico, scoliamo il farro e uniamo tutti gli ingredienti in ciotola. Mi raccomando condite il tutto con il sughetto dei gamberi. Correggete di sale e siamo pronti ad impiattare. Una generosa porzione della nostra insalatona, ancora qualche cubetto di caciocavallo, un giro d’olio e un paio di foglie di basilico.
#adv #unsaporechetipuglia #danielerossichef #food #chef #foodporn #ricettepertutti #insalatadifarro #farro #summer2025 #ricetteestive
@danielerossichef
64.5K
PAWho loves a one pot meal?? 🙋🏻♀️I've been making some version of this one pot farro recipe for years and years and it never disappoints. Personally I love this combo of vegetables, but use what you've got. Anything that cooks really quickly can get stirred in at the end. Pro tip: combine leftovers with stock for an amazing soup! Recipe is linked in my profile or here: https://pamelasalzman.com/one-pot-farro-primavera-recipe/
#onepotmeals #plantbaseddiet #easyrecipes #quickrecipes #vegetarianrecipes #healthyfood #healthylifestyle #pamelasalzman
@pamelasalzman
17.1K
HEFresh farro salad with some roasted veg and a walnut-basil pesto✨
How I made it:
Roasted my sweet potato, red onion, and extra firm tofu at 415F. The onions were done after 15 mins so make sure you check on them at around 7 mins.
The sweet potatoes I left in for about 20 flipping halfway and the tofu for about 30 flipping halfway.
Just keep checking on them!
I toasted one cup of farro in olive oil for two mins and then cooked according to the package instructions.
I added the frozen edamame for the last 5 mins of cooking and then I strained them both.
I added a chopped bell pepper and jalapeen for some crunch and freshness.
Sauce/dressing:
I cup of walnuts
I clove of garlic
Blend pretty well
I added a handful of basil and parsley
Salt and pep
Generous amount of nutritional yeast
And then I streamed in my olive oil while I blended until it came together.
Tossed everything and served over a bed of arugula 🤍
@heykarabae
6.3K
VEFarro comes in 3 different forms - Whole, Semi-pearled, and pearled. It is all the exact same grain, the only difference is how it has been milled. Similar to brown rice and white rice - they’re the same thing, it’s just that brown rice still contains the bran and the germ and white rice does not.
Each of the 3 types require different cooking times. Today I am cooking Whole Farro, in a simple method similar to the way you cook pasta. You basically simmer it in liquid for about 40mins until it is tender, and strain. this is my preferred method especially if you do not know which type of farro you have.
I like to toast it, and cook it in half orange juice and half water to give the farro a bit more flavor. Tomorrow I’ll show you a quick way to use it once it’s cooked.
Fun Fact - If you thought the name farro might be related to the word “pharaoh,” you’re right. When the Romans invaded Egypt, they brought the grain home, where Julius Caesar dubbed it “Pharaoh’s Wheat.
Method for cooking Whole Farro on the stove top-
- Rinse the farro. Toast dry farro in a pot if you want to add nutty flavor.
- Fill the pot with water and or juice (no need to measure) and salt it — just like you do with pasta water.
- Bring the water to a boil, then lower the heat so it maintains a fast simmer.
- Simmer uncovered, stirring occasionally until the farro is softened through, 35 to 45 minutes. Unlike rice, farro won’t get mushy if it’s a bit overcooked.
- Drain the farro in a fine mesh strainer.
#grain #farro #vegan #foodie #food #cooking #health #nutrition #kitchen #veganrecipes #recipe #foodprep #mealprep #plantbased #vegetarian #vegetarianrecipes
@vegan.vogue
5.5K
KEFARRO WITH MUSHROOMS AND SPINACH // This dish is great warm or cold as a leftover, works well as a side or on its own. I use the fast cooking Farro from @traderjoes. It’s ready in 10 minutes saving lots of cooking time. Farro generally turns out quite dry as it tends to absorb a lot of liquid. Adding vegetable stock or mixing in with veggies while mushrooms juices haven’t evaporated helps a lot.
Ingredients:
- 1 pack fast cooking farro (about 9oz)
- 12 oz mushrooms (2 small packs)
- 1 red onion, chopped
- 2 cups shredded carrots
- Generous bunch of spinach, about 5oz
- 3 garlic cloves, chopped
- 1 can rinsed and dried garbanzo beans
- 1 cup vegetable stock
- Salt and pepper
Start with cooking farro based on packaging directions.
In a Dutch oven or large pot, simmer onions in oil. Add cut mushrooms and fry for about 10 minutes. When mushrooms are cooked but still have juice left, add carrots, spinach and garlic. Simmer until spinach has wilted.
Add cooked and drained farro and garbanzo beans. Pour in 1/2 cup vegetable stock, salt and pepper and cook on stovetop another 5-7 minutes. If still a bit dry, add remaining 1/2 cup vegetable stock.
Happy cooking 💚
@ketiskitchen
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