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2002 LATINI CREATED THE PASTA OF THE FUTURE USING ITALY’S FINEST FARRO
The best varieties of farro. Since 1994 in our experimental fields we’ve been testing and selecting varieties of farro (Triticum dicoccum, the antique grain favored by the Romans). In 2002 we arrived at a blend referred to as K-09 that gave us the best flavor characteristics of farro for our first spaghetti from the variety. Since then we’ve perfected the blend of varieties cultivated in Italy that we use today for our Farro Line of pasta.
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