Pearl Barley

Bioalberti is a family-run farm, active for four generations among the hills of Umbria, in Poggio Aquilone, a medieval hamlet dating back to the 1200s where we grow exclusively using organic methods: this is where our Pearl Barley comes from

Pearl Barley

Since 1998 we have farmed exclusively according to organic methods, driven by the belief that healthy eating starts from respected and fertile land. We grow legumes, cereals and olive trees, following sustainable farming practices such as crop rotation and organic fertilisation. We are a young and dynamic company that combines tradition and innovation, thanks also to our collaboration with the University of Agriculture of Perugia. We have an ambitious project: the recovery of ancient and forgotten varieties such as Verna and Gentilrosso wheat, Senatore Cappelli wheat, einkorn farro, cicerchia (grass pea), black chickpeas and hulled barley. Our desire.

We produce with respect for nature, offering authentic products. Our cereals represent the union between Umbrian agricultural tradition and sustainable farming. Orzo di Poggio Aquilone grown on the hills of Umbria is an ancient and genuine cereal, cultivated using organic methods on the Umbrian hills. It is a selected variety, the result of collaboration with the University of Agriculture of Perugia. Grown without the use of pesticides or chemical fertilisers. The pearling process removes part of the bran, making the grain more tender and easier to cook, with no need for soaking.

How to cook barley Ideal for soups and broths with legumes and vegetables. Cold summer salads enriched with seasonal vegetables and extra virgin olive oil

• Orzotto (like risotto) with pumpkin, mushrooms, cheese or aromatic herbs.

• Simple side dishes with garlic, oil and spices, or for vegetarian fillings.

Pearl Barley Recipes:

Warm pearl barley salad with chickpeas, cherry tomatoes and basil Cook the barley for about 35â40 minutes. Sauté the garlic with a drizzle of oil. Add the cherry tomatoes cut in half and let them soften. Add the boiled chickpeas and cook for another 5 minutes. Add the barley, season with salt, pepper and a few fresh basil leaves. Serve warm or cold, with a drizzle of raw olive oil

The rediscovered flavours of a legume grown using organic and sustainable methods. A journey to discover ancient cereals