What is it, and why is it super? Nigella loves farro. Giada loves farro. Everyone loves farro, because farro is delicious. It's nutty, hearty, and -- when cooked properly -- perfectly, how the Italians say, "to the tooth."
In the US, farro is usually emmer, though "farro" can technically be one of three varieties of wheat. Unlike many of its supergrain siblings, farro isn't entirely gluten-free, so it might not make the most ideal low-stress potluck dish; but it is a good plant-based protein source, plus it's high in magnesium.
How farm-to-table-menu-ready is it? Listen. There's already a restaurant in existence called Il Farro in Newport Beach, California that's served primarily farro pasta for the past 10 years plus! Farro isn't just menu-ready -- it's in the kitchen, it's on the stove, and it's waiting for you. Go. Be farro, be free.