Farro (emmer wheat), nicknamed the Pharaoh's wheat, was a culinary cornerstone of ancient Egyptian and Roman menus. It gradually fell out of favour because it was low-yield and difficult to hull. Now grown primarily in Italy, where it's known as farro, this nutty-flavored grain is undergoing a resurgence as a gourmet grain. Try it in soups, or use as an alternative to Arborio rice in risotto.