In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another!
We invite you to share your family recipes and the stories behind them with us! Please email your favorite recipes and photos to This email address is being protected from spambots. You need JavaScript enabled to view it. before June 10. For more recipes like this, subscribe  to La Gazzetta Italiana.

Buon appetito!

Insalata di Farro con Verdure Grigliate
dalla cucina di La Gazzetta Italiana

Looking for a fresh and simple early summer Italian recipe? Enjoy this Insalata di Farro con Verdure Grigliate (Farro Salad with Grilled Vegetables). It's perfect for warm days, healthy, and full of Mediterranean flavor.

Ingredients:

1 C. farro (pearled or semi-pearled)
1 Small zucchini, sliced
1 Small eggplant, sliced
1 Red bell pepper, quartered
1 Yellow bell pepper, quartered
10 Cherry tomatoes, halved
3 T. extra virgin olive oil
Juice of 1 lemon
A handful of fresh basil leaves, torn
Salt and pepper to taste
Optional: crumbled feta or shaved Parmigiano-Reggiano

Directions: 

Rinse farro under cold water. In a pot, combine with 3 cups water and a pinch of salt. Bring to a boil, reduce heat, and simmer for about 25–30 minutes (or follow package instructions). Drain and let cool. Toss zucchini, eggplant, and peppers with 1 tablespoon olive oil, salt, and pepper. Grill on a pan or outdoor grill until tender and lightly charred (about 3–5 minutes per side). Let cool slightly, then chop into bite-sized pieces. In a large bowl, combine cooked farro, grilled vegetables, cherry tomatoes, and basil. Drizzle with remaining olive oil and lemon juice. Toss gently to combine. Add cheese if using. Serve at room temperature or lightly chilled.