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Wrenegade Sports, LLC
One Mill Street, Suite 300
Burlington, VT 05401

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Gourmet farm to table cycling event series featuring aid stations on local farms. Inspired by the Italian gran fondo bicycle ride.

Team Colavita | Bianchi's Farmers' Market Farro Salad


Team Colavita | Bianchi's Farmers' Market Farro Salad

Tyler Wren

Serves: 6-8

The traditional grain of the Mediterranean, farro is a hearty grain that was a mainstay of the daily diet in ancient Rome. Its nutty flavor and chewy texture works perfectly in our Farmer’s Market Farro Salad that gets a delightful hint of sweetness from strawberries.



  • ½ cup plus 3 tablespoons Colavita Extra Virgin Olive Oil
  • 1 large shallot, finely chopped
  • 2 cups uncooked farro, rinsed and drained
  • 4 cups vegetable stock
  • ½ cup Colavita White Balsamic Vinegar
  • 3 tablespoons Dijon mustard
  • 1 tablespoon sugar sea salt and freshly ground black pepper
  • ½ large English cucumber, thinly sliced
  • 1 cup red grape tomatoes, halved
  • 1 cup yellow grape tomatoes, halved
  • ¼ cup finely chopped Italian parsley leaves
  • ⅔ cup sliced strawberries
  • ⅓ cup crumbled goat cheese
  • ¼ cup coarsely chopped pistachios
  • 6-8 Boston lettuce leaves for serving


  1. Heat 3 tablespoons olive oil in a large saucepan over medium-high heat. Add the shallot and sauté until tender, about 5 minutes. Add the farro and stir to coat, about 2 minutes.
  2. Pour in the stock and bring to a boil. Reduce heat to medium-low and simmer until most of the liquid has been absorbed and the grains are al dente, about 30 minutes. Drain off any excess liquid and set aside to cool to room temperature.
  3. Meanwhile, whisk together remaining ½ olive oil, vinegar, mustard, and sugar in a large bowl. Season with salt and pepper to taste.
  4. Add the cooled farro, cucumber, tomatoes, strawberries, and parsley and stir to combine. Top with goat cheese and pistachios.
  5. Serve in lettuce leaves, if desired, or on chilled salad plate.


To speed the cooking process, cover the farro with water and soak in the refrigerator overnight, then drain. Reduce the amount of stock used in recipe by 1 cup.

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