Serious Eats - seriouseats.com

Just to clarify the previous post, the Italian word for farro is used interchangeably for three different varieties of ancient wheat--emmer, einkorn, and spelt. Emmer is by far the most common variety grown in Italy and is typically what you'll find sold in grocery stores in the US.

Emmer wheat is rare, but there is a farm growing emmer wheat in the US in the dry mountainous region of north central Washington (ideal growing conditions). Whereas the Italian farro is usually sold semi-pearled (where the endosperm is scraped off a bit), this farm sells product that isn't pearled. It takes longer to cook, but remains al dente instead of softening. It's great for soups and other slow cooked recipes. You can read about them and shop their online store at http://www.bluebirdgrainfarms.com/