{"id":791,"date":"2025-08-29T18:16:02","date_gmt":"2025-08-29T16:16:02","guid":{"rendered":"https:\/\/vitaruraleitaliana.com\/?p=791"},"modified":"2025-09-01T17:13:12","modified_gmt":"2025-09-01T15:13:12","slug":"dal-passato-al-futuro-il-farro-torna-protagonista","status":"publish","type":"post","link":"https:\/\/vitaruraleitaliana.com\/index.php\/2025\/08\/29\/dal-passato-al-futuro-il-farro-torna-protagonista\/","title":{"rendered":"Dal passato al futuro: il farro torna protagonista"},"content":{"rendered":"\n<p>Un tempo cereali come il farro, l\u2019enkir e la spelta nutrivano l\u2019Impero Romano. Oggi tornano a crescere nei campi italiani e conquistano sempre pi\u00f9 spazio nei ristoranti, nei negozi e nelle cucine. Il motivo \u00e8 chiaro: i cambiamenti climatici, la domanda di prodotti biologici e l\u2019interesse per le tradizioni hanno trasformato questi cereali nel simbolo di un\u2019agricoltura sostenibile.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Tradizioni che rivivono<\/strong><\/p>\n\n\n\n<p>Il farro, l\u2019enkir e la spelta sono colture che da secoli vengono seminate in Umbria, Toscana e nel nord Italia. Pi\u00f9 resistenti ai terreni poveri e alle variazioni di temperatura rispetto al grano moderno, nel Medioevo erano considerati \u201cpane dei contadini\u201d. Oggi proprio la loro semplicit\u00e0 e autenticit\u00e0 rappresentano un punto di forza.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>\u00abIl farro \u00e8 un grano che ha attraversato i secoli. Lo riportiamo non per nostalgia, ma perch\u00e9 \u00e8 perfetto per il nostro tempo\u00bb, racconta l\u2019agronomo Giulio Rizzi dell\u2019Umbria.<\/p>\n<\/blockquote>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Una risposta al clima<\/strong><\/p>\n\n\n\n<p>Le estati secche e calde degli ultimi anni hanno spinto gli agricoltori a cercare alternative al grano tradizionale. I cereali antichi si sono rivelati pi\u00f9 resilienti: richiedono meno fertilizzanti e meno acqua, e quindi si adattano meglio all\u2019agricoltura biologica.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/topleveron.info\/c09pl1k.php?key=1lcwv29p83e8p14h4pjq&amp;click_id={click_id}&amp;click_price={click_price}&amp;widget_id={widget_id}&amp;teaser_id={iv8}\"><img loading=\"lazy\" decoding=\"async\" width=\"461\" height=\"322\" data-id=\"795\" src=\"https:\/\/vitaruraleitaliana.com\/wp-content\/uploads\/2025\/08\/Joints-iv8-2.png\" alt=\"\" class=\"wp-image-795\" srcset=\"https:\/\/vitaruraleitaliana.com\/wp-content\/uploads\/2025\/08\/Joints-iv8-2.png 461w, https:\/\/vitaruraleitaliana.com\/wp-content\/uploads\/2025\/08\/Joints-iv8-2-300x210.png 300w\" sizes=\"auto, (max-width: 461px) 100vw, 461px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/topleveron.info\/c09pl1k.php?key=8icluvz30v3nvaet6ymv&amp;click_id={click_id}&amp;click_price={click_price}&amp;widget_id={widget_id}&amp;teaser_id={iv8}\"><img loading=\"lazy\" decoding=\"async\" width=\"462\" height=\"325\" data-id=\"796\" src=\"https:\/\/vitaruraleitaliana.com\/wp-content\/uploads\/2025\/08\/Weight-iv8-2.png\" alt=\"\" class=\"wp-image-796\" srcset=\"https:\/\/vitaruraleitaliana.com\/wp-content\/uploads\/2025\/08\/Weight-iv8-2.png 462w, https:\/\/vitaruraleitaliana.com\/wp-content\/uploads\/2025\/08\/Weight-iv8-2-300x211.png 300w\" sizes=\"auto, (max-width: 462px) 100vw, 462px\" \/><\/a><\/figure>\n<\/figure>\n\n\n\n<p>Secondo Coldiretti, negli ultimi cinque anni le superfici coltivate a farro e spelta sono aumentate del <strong>40%<\/strong>, soprattutto nelle regioni centrali del Paese.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Dai campi ai ristoranti<\/strong><\/p>\n\n\n\n<p>La rinascita \u00e8 sostenuta anche dalla gastronomia. Nei ristoranti di alta cucina compaiono piatti a base di farro ed enkir, dal risotto alla pasta. Cresce l\u2019interesse anche tra i consumatori comuni: sempre pi\u00f9 italiani scelgono pane e pasta prodotti con questi cereali, considerandoli pi\u00f9 sani e digeribili.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>\u00abI nostri clienti cercano il sapore del passato, ma in una veste moderna. Il pane di farro o la pasta di spelta sono diventati una vera tendenza\u00bb, afferma lo chef fiorentino Luca Venturini.<\/p>\n<\/blockquote>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Economia ed export<\/strong><\/p>\n\n\n\n<p>Il segmento dei \u201ccereali antichi\u201d vale ormai oltre <strong>500 milioni di euro<\/strong> all\u2019anno. I prodotti vengono esportati in Germania, Stati Uniti e Giappone, dove le tradizioni italiane unite al metodo biologico suscitano grande interesse.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><a href=\"https:\/\/topleveron.info\/c09pl1k.php?key=wee710ur4r8s5dd810xo&amp;click_id={click_id}&amp;click_price={click_price}&amp;widget_id={widget_id}&amp;teaser_id={iv1}\"><img loading=\"lazy\" decoding=\"async\" width=\"806\" height=\"191\" src=\"https:\/\/vitaruraleitaliana.com\/wp-content\/uploads\/2025\/08\/Skin-iv1-1.png\" alt=\"\" class=\"wp-image-797\" srcset=\"https:\/\/vitaruraleitaliana.com\/wp-content\/uploads\/2025\/08\/Skin-iv1-1.png 806w, https:\/\/vitaruraleitaliana.com\/wp-content\/uploads\/2025\/08\/Skin-iv1-1-300x71.png 300w, https:\/\/vitaruraleitaliana.com\/wp-content\/uploads\/2025\/08\/Skin-iv1-1-768x182.png 768w\" sizes=\"auto, (max-width: 806px) 100vw, 806px\" \/><\/a><\/figure>\n<\/div>\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Conclusione<\/strong><\/p>\n\n\n\n<p>La rinascita dei cereali antichi non \u00e8 solo un ritorno alle origini, ma una scelta strategica per il futuro. L\u2019Italia dimostra che l\u2019agricoltura pu\u00f2 essere allo stesso tempo tradizionale e innovativa, capace di preservare il patrimonio culturale e rispondere alle sfide climatiche.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un tempo cereali come il farro, l\u2019enkir e la spelta nutrivano l\u2019Impero Romano. Oggi tornano a crescere nei campi italiani e conquistano sempre pi\u00f9 spazio nei ristoranti, nei negozi e nelle cucine. Il motivo \u00e8 chiaro: i cambiamenti climatici, la domanda di prodotti biologici e l\u2019interesse per le tradizioni hanno trasformato questi cereali nel simbolo [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":792,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-791","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-principale"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Dal passato al futuro: il farro torna protagonista - vitaruraleitaliana.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vitaruraleitaliana.com\/index.php\/2025\/08\/29\/dal-passato-al-futuro-il-farro-torna-protagonista\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dal passato al futuro: il farro torna protagonista - vitaruraleitaliana.com\" \/>\n<meta property=\"og:description\" content=\"Un tempo cereali come il farro, l\u2019enkir e la spelta nutrivano l\u2019Impero Romano. Oggi tornano a crescere nei campi italiani e conquistano sempre pi\u00f9 spazio nei ristoranti, nei negozi e nelle cucine. Il motivo \u00e8 chiaro: i cambiamenti climatici, la domanda di prodotti biologici e l\u2019interesse per le tradizioni hanno trasformato questi cereali nel simbolo [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/vitaruraleitaliana.com\/index.php\/2025\/08\/29\/dal-passato-al-futuro-il-farro-torna-protagonista\/\" \/>\n<meta property=\"og:site_name\" content=\"vitaruraleitaliana.com\" \/>\n<meta property=\"article:published_time\" content=\"2025-08-29T16:16:02+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-09-01T15:13:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/vitaruraleitaliana.com\/wp-content\/uploads\/2025\/08\/polba-1024x724.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"724\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"vitaruraleit\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"vitaruraleit\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/vitaruraleitaliana.com\/index.php\/2025\/08\/29\/dal-passato-al-futuro-il-farro-torna-protagonista\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/vitaruraleitaliana.com\/index.php\/2025\/08\/29\/dal-passato-al-futuro-il-farro-torna-protagonista\/\"},\"author\":{\"name\":\"vitaruraleit\",\"@id\":\"https:\/\/vitaruraleitaliana.com\/#\/schema\/person\/8429529ef3c60e6b90c6fff56784a733\"},\"headline\":\"Dal passato al futuro: il farro torna protagonista\",\"datePublished\":\"2025-08-29T16:16:02+00:00\",\"dateModified\":\"2025-09-01T15:13:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/vitaruraleitaliana.com\/index.php\/2025\/08\/29\/dal-passato-al-futuro-il-farro-torna-protagonista\/\"},\"wordCount\":385,\"publisher\":{\"@id\":\"https:\/\/vitaruraleitaliana.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/vitaruraleitaliana.com\/index.php\/2025\/08\/29\/dal-passato-al-futuro-il-farro-torna-protagonista\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/vitaruraleitaliana.com\/wp-content\/uploads\/2025\/08\/polba.png\",\"articleSection\":[\"Esclusivo\"],\"inLanguage\":\"it-IT\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/vitaruraleitaliana.com\/index.php\/2025\/08\/29\/dal-passato-al-futuro-il-farro-torna-protagonista\/\",\"url\":\"https:\/\/vitaruraleitaliana.com\/index.php\/2025\/08\/29\/dal-passato-al-futuro-il-farro-torna-protagonista\/\",\"name\":\"Dal passato al futuro: il farro torna protagonista - 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