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Margie is a trusted home cook immersed in German foodways.
Spelt and farro are both pre-hybridized versions of wheat. You can use one in place of the other, but farro available in stores often cooks faster than spelt, so you might have to adjust cooking times.
Spelt is similar to unpearled farro. Most, but not all, farro sold in stores in the US is pearled or semi pearled which means the outer hull is stripped or partially stripped. Pearled will cook faster and does not need an overnight soak.
pierino is a trusted source on General Cooking and Tough Love.
The Italian term is "semi perlato" per healthierkitchen. In Italy (especially Umbria) the preparation for farro is simple; cooked in a stock with maybe grated parmigiano or a cheese rind. Possibly some meat seasoning.
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