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Etymologies
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Examples
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Long beloved in Italy, farro (triticum dioscum) is misunderstood here, and is often assumed to be the same as its almost identical twin spelt (triticum spelta).
Ellen Kanner: Meatless Monday: Fun With Farro Ellen Kanner 2011
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Long beloved in Italy, farro (triticum dioscum) is misunderstood here, and is often assumed to be the same as its almost identical twin spelt (triticum spelta).
Ellen Kanner: Meatless Monday: Fun With Farro Ellen Kanner 2011
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Long beloved in Italy, farro (triticum dioscum) is misunderstood here, and is often assumed to be the same as its almost identical twin spelt (triticum spelta).
Ellen Kanner: Meatless Monday: Fun With Farro Ellen Kanner 2011
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While there are occasional descriptions of spelt as not 'true' farro, the International Plant Genetic Resources Institute, via its report on Underutilized Mediterranean Species states that 'the only registered varieties of farro belong to T. spelta or spelt.'
FARRO MINESTRONE WITH WINTER SQUASH AND GREENS Bryanna Clark Grogan 2009
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The Italian Ministry of Agriculture estimates the cultivation of spelt (T. spelta) and emmer (T. dicoccon) to be 500 and 2000 hectares respectively.
FARRO MINESTRONE WITH WINTER SQUASH AND GREENS Bryanna Clark Grogan 2009
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While there are occasional descriptions of spelt as not 'true' farro, the International Plant Genetic Resources Institute, via its report on Underutilized Mediterranean Species states that 'the only registered varieties of farro belong to T. spelta or spelt.'
Archive 2009-03-01 Bryanna Clark Grogan 2009
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The Italian Ministry of Agriculture estimates the cultivation of spelt (T. spelta) and emmer (T. dicoccon) to be 500 and 2000 hectares respectively.
Archive 2009-03-01 Bryanna Clark Grogan 2009
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Spelt Spelt, T. spelta became known as Dinkel in southern Germany, where it has been grown since 4000 BCE.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Spelt Spelt, T. spelta became known as Dinkel in southern Germany, where it has been grown since 4000 BCE.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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For the Stone Age inhabitants of what is now south Germany, spelt (Triticum spelta) was the main food source.
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