Similar to spelt, wheatberries and barley, farro has a nutty flavor and a chewy texture. It's great in soups since it doesn't get mushy even if it's over-cooked and it's excellent on its own as the base of a salad or a side dish. Its unique texture makes it a nice conrast for virtually any vegetable, nut, or dried fruit. Try it tossed with chopped tomatoes and kalamata olives, a handful of fresh herbs, and drizzled with olive oil and red wine or balsamic vinegar. Combine it with toasted pine nuts and currents or grilled eggplant or roasted squash.
Farro may be a bit difficult to track down, but a good place to start is any healthfood store or well-stocked Italian markets.