Spelt or emmer? Which one is the most tasty?
lately I tried to use spelt both to make bread and to make salads, but I had mixed results: in some cases the product was very tasty, in others it was quite tasteless (just like soft wheat). Unfortunately I can't tell for sure which one I was using because only recently I discovered that there are 3 varieties of spelt (they are all called "farro" here).
Can you advise me which one of the three varieties (spelt, emmer, einkorn) is the most tasty one? Here in Italy emmer is by far the most cultivated and the most common in stores, but if spelt has a better taste I'll give it a try.
Einkorn seems to be totally unavailable ;-(