Farro is popular in Tuscany. Any Tuscan cookbook ought to feature a recipe or two. But I personally think it is a little gross. I am not fond of grains unless they are baked into something delicious, and farro, I believe, is mostly used for soft preparations. If you like cooked soft grains, I am sure you will like this, but it isn't my favorite.
Many will disagree with me, because I know that there are people who love Farro soup as it is prepared in Tuscany. Here is a recipe that I wrote and developed for an online newsletter:
The newsletter has more information on Farro from the Garfagnana area of Tuscany. I hope you enjoy it. Ciao, Debbie in Pittsburgh, on her way to Firenze