MyTastr

Best farro & ancient grains, according to chefs

Three picks, each tied to a named taster and a public source — from Gabe Barker, Braiden Rex-Johnson, Seth Caswell and Lynne Rossetto Kasper. Recommendations come from foodpilgrim.substack.com, seattletimes.com and splendidtable.org.

Pantry Staples · The ranking

  1. 1
    Top pick

    Anson Mills Farro (piccolo and medio)

    Chosen by
    • Gabe BarkerChef-owner, Pizzeria Mercato · Carrboro, NC
    Barker, a two-time James Beard Rising Star finalist, goes through about 60 pounds a month: “Glenn’s constant commitment to quality is hard to come by… I know I can count on their products,” and Anson Mills is always printed on Mercato’s menu. Heirloom einkorn (piccolo) and emmer (medio) from Glenn Roberts’ South Carolina mill.
    Where to buy · ansonmills.com ↗Instacart ↗Source: foodpilgrim.substack.com ↗
  2. 2

    Bluebird Grain Farms Organic Emmer Farro

    Chosen by
    Caswell named his Seattle restaurant after the grain and cooks with this Methow Valley farm’s emmer. Rex-Johnson on Bluebird’s whole-grain emmer: a “nutty, slightly sweet taste and toothsome texture.” Grown, milled and packed in Winthrop, Washington.
    Where to buy · bluebirdgrainfarms.com ↗Instacart ↗Source: seattletimes.com ↗
  3. 3

    Rustichella d’Abruzzo Farro

    Chosen by
    Kasper on Italian farro: “Manicaretti imports it under the Rustichella brand — it’s one of my favorites.” Emmer from the Abruzzo pasta maker, for soups and salads.
    Where to buy · amazon.com ↗Instacart ↗Source: splendidtable.org ↗

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Questions, answered

What is the best farro & ancient grains, according to chefs?
MyTastr’s top pick is Anson Mills Farro (piccolo and medio), chosen by Gabe Barker (Pizzeria Mercato, Carrboro). Barker, a two-time James Beard Rising Star finalist, goes through about 60 pounds a month: “Glenn’s constant commitment to quality is hard to come by… I know I can count on their products,” and Anson Mills is always printed on Mercato’s menu. Heirloom einkorn (piccolo) and emmer (medio) from Glenn Roberts’ South Carolina mill. Source: foodpilgrim.substack.com ↗
What are the other top picks for farro & ancient grains?
No. 2 is Bluebird Grain Farms Organic Emmer Farro, chosen by Seth Caswell (emmer&rye, Seattle); Braiden Rex-Johnson (Seattle Times). No. 3 is Rustichella d’Abruzzo Farro, chosen by Lynne Rossetto Kasper (The Splendid Table). Each card above links to the original source.
How does MyTastr choose these picks?
Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

The tasters behind this ranking

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