Wash the pearled barley to eliminate impurities, than drain. Put approximately 2 litres of water in a pot, bring to the boil, then put the flowers of saffron in.

Meanwhile, in a saucepan prepare the “soffritto”, that is: warm up a bit of extra virgin olive oil, then add the onion finely diced. Cook for two minutes, then add the cloves of garlic,  the carrot  and the celery finely diced. Add the pearl barley and let cook for 1 minute.  Then add the hot water with the saffron, a spoon of salt and let boil for 25 min. (Add some hot water during the cooking, if too dry).

Put the Orzotto in a salad bowl and serve seasoned with sliver of black truffle.

Wash the pearled barley to eliminate impurities, than drain. In a saucepan  warm up a bit of extra virgin olive oil, then add the onion finely diced. Cook for two minutes, then add the mushrooms, cook for 5 minutes, then add the pearled barley, stir and let cook for 1 minute.

Then add the hot broth and let boil for approximately for 25 min circa until the broth will be dried off. Turn off the heat, season with the grated parmesan, stir and serve.

Wash the vegetables and cut into small pieces. In a saucepan, warm up the butter and when it foams add the onion, let it brown for 2 minutes, then add the celery and the carrot cut into pieces and brown for 2 minutes. Wash the Pearled Barley to eliminate impurities, than drain and put it into the saucepan with the onion, the carrot and the celery, the bay leave and the slice of bacon.

After 2 minutes, pour the hot broth into the saucepan and cook for approximately 20 minutes. Add some salt as you like. Add some hot broth if too dry. Before serving, eliminate the slice of bacon and the bay leave. Add the parsley, the fresh ground pepper and stir.  Season with extra virgin olive oil.

Wash the Pearled Barley to eliminate impurities, than drain. Put approximately 2 litres of fresh water in a pot, bring to the boil, then add the Pearled Barley, a tablespoon of sea salt and let it cook for 20 minutes. Drain, season with a tablespoon of extra virgin olive oil, stir and let it cool in the fridge.

In the meantime, in a saucepan warm up the butter and when it foams, add the smoked salmon finely diced. Brown for 2 minutes, then add the Pearled Barley, stir and let toss for 1 minute. Dress with 1 teaspoon of parsley finely diced, season with 1 tablespoon of extra virgin olive oil and stir. Let it cool and serve.

Wash the Pearled Barley to eliminate impurities, than drain. Put approximately 2 litres of fresh water in a pot, bring to the boil, then add the Pearled Barley, a tablespoon of sea salt and let cook for 20 minutes. Drain, season with a tablespoon of extra virgin olive oil, stir and let it cool in the fridge.

In the meantime, cook the shrimps and shell them. In a saucepan warm up 4 tablespoons of extra virgin olive oil, put the anchovies coarsely shredded, the tomatoes cut into pieces and the shrimps and brown for 2 minutes. Add the Pearled Barley and toss for 1 minute. Season with 2 tablespoons of extra virgin olive oil and some fresh ground pepper as you like. Let it cool, then add the basil leaves and serve.

Wash the Pearled Barley to eliminate impurities, than drain. Put approximately 2 litres of fresh water in a pot, bring to the boil, then add the Pearled Barley, a tablespoon of fine sea salt and let it cook for 20 minutes. Drain the Barley, season with a tablespoon of extra virgin olive oil, stir and let it cool in the fridge.

In the meantime, in a salad bowl put the tomatoes, cut into pieces, add the rucola coarsely shredded, and  dress with extra virgin olive oil and some fine sea salt. Finally, put the Pearled Barley in the salad bowl and the grated pecorino cheese, stir and serve.