Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
pierino is a trusted source on General Cooking and Tough Love.
The contemporary scientific name is triticum dicoccum. It's a cereal grain often called emmer. Spelt is a close cousin. Often people who are gluten intolerant find this digestable. But it's great anyway. Goes back to the Romans.
Margie is a trusted home cook immersed in German foodways.
Farro is an early, pre-hybridized wheat, in other words, one of the ancient grains. Farro is the Italian name for the grain, but it is also known as emmer. Spelt and einkorn are also early forms of wheat.