ORZO MONDO

In Europe, and especially in Italy, we find almost exclusively pearl barley, that is the one deprived of the skin that covers the grain. Unfortunately, while maintaining a good taste, pearl barley, due to the making process, loses many important substances and their nutritional values; which is not the case with naked barley. Naked barley, which fell into disuse in the second half of the 20th century, has recently been rediscovered thanks to the greater attention paid to minor species and alternative food products. Naked barley is the “naked grain” of the common barley (Hordeum vulgare ssp. Vulgare) in which – during the treshing – the husk separate from the caryopsis, which remains naked. For this characteristic, the grain is suitable for food use in different forms. Italy is one of the major producers of this cereal.

Pack: 500 g

Recommended recipes: salads and soups

Rinse the barley thoroughly, place it in a pot with plenty of water, add carrot, onion, celery and parsley, then simmer over a low flame for about 1 hour, until it is tender. Add salt a few minutes before it is cooked, remove the herbs and serve with parmesan cheese, pepper and/or chili to your taste. You can prepare excellent dishes, such as salads and soups.