1) Cereal 
Farro is a food product composed of the grains of certain wheat species. The exact definition is debated. It is sold dried and is prepared by cooking in water until soft, but still crunchy (many recommend first soaking overnight). It may be eaten plain, though it is often used as an ingredient in dishes such as salads and soups. ==Definition== The...
Spelt, an ancient grain predecessor of hard wheat, used in soups, breads, polenta.
Farro in Italian, this hard wheat is most often used in Tuscan cuisine. One of the hardest of all grains, it must be soaked for a long period before cooking, and is commonly used in soups and salads. See recipe for Zuppa di Farro.
an ancient grain similar to spelt