I'm not sure if it's been mentioned before but a small point regarding "Farro" which can variously refer to Emmer or Spelt (or even Einkorn/Enkir). My understanding is that Farro usually refers to Emmer.
Confusingly, under "Farro", the Mulino Marino (italian) website names three grains: "Dal punto di vista botanico appartiene al genere Triticum come il frumento, prende infatti il nome scientifico di T.monococcum, T.dicoccum, T.spelta." which refer to Einkorn, Emmer and Spelt respectively but the documentation does not specify which grain is used in their Farro Integrale or Bianco products.
Since Einkorn is referred to as L'Enkir elsewhere on their website, I would guess that narrows the possibilities down to Emmer or Spelt. Mulino Marino lists its source of Farro as "Centro-Sud Italia" which would be consistent with the areas known for growing Emmer. However the Williams-Sonoma Mulino Marino range carries a product labelled "Spelt".
To further confuse the situation: not all Spelts are equal. While Spelt was always a hybrid grain, I've heard that some modern Spelt hybrids are different to more ancient hybrids/cultivars and are closer (both genetically and flour properties) to modern Wheat than "ancient Spelt".