Wash the pearled farro to eliminate impurities, than drain. Put approximately 2 litres of water in a pot, bring to the boil, then put the pearled farro and let cook for 20 minutes. Drain, stir and let it cool in the fridge. Meanwhile, in a salad bowl, put the olives, the ciliegino tomatoes coarsely shredded, a spoon of salt, the celery finely diced, the smoked scamorza coarsely shredded,  then add the pearled farro.

Dress with extra virgin olive oil and garnish with the basil leaves.

In a salad bowl, put  the ciliegino tomatoes coarsely shredded, add the mais, the capers, the parsley, the basil and marjoram leaves finely diced. Meanwhile , wash the pearled farro to eliminate impurities, than drain. Put approximately 2 litres of water in a pot, bring to the boil, then put the pearled farro and let cook for 20 minutes. Drain, put a spoon of olive oil, stir and let it cool in the fridge.

Once cool, put the pearled farro in the salad bowl, add 1/2 spoon of salt and some fresh  pepper. Stir and dress with the lemon juice and the extra virgin olive oil.

In a salad bowl, put  the ciliegino tomatoes coarsely shredded, add the capers, the black stoneless olives, the mackerel fillets coarsely chopped and the parsley finely diced. Add some salt and dress with extra virgin olive oil. Meanwhile, wash the Pearled Farro to eliminate impurities, than drain. Put approximately 2 litres of water in a pot, bring to the boil, then add the Pearled Farro 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.

Once cool, put the Pearled Farro in the salad bowl, add 1/2 teaspoon of salt and some fresh pepper. Stir, dress with 4 tablespoons of extra virgin olive oil and serve.

Wash the Pearled Farro to eliminate impurities, than drain. Put approximately 2 litres of fresh water in a pot, bring to the boil, then add the Pearled Farro and let it cook for 20 minutes. Drain, then 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 sauté the courgettes, cut into small pieces and add some salt. In a salad bowl put the courgettes, the shrimps and the Pearled Farro, stir and season with 5 tablespoons of extra virgin olive oil.

Wash the Pearled Farro to eliminate impurities, than drain. Wash and cut vegetables into small pieces, then cook them in a pot with hot water and some salt. Purée the vegetables with a vegetable mill, then bring the sauce to the boil and add the Pearled Farro. Cook for approximately 20 minutes, stir and add some hot water, if too dry.

Add some salt as you like, season with fresh ground pepper, 5 tablespoons of extra virgin olive oil and serve.

Wash the Pearled Farro to eliminate impurities, than drain. In a saucepan, sauté the onion and the carrot finely diced, then add the tomatoes cut into pieces, the celery stalk, some salt and cook for 5 minutes. Add 3 litres of hot water, and bring to the boil, then put the Pearled Farro and 2 or 3 raw ham slices. Cook for approximately 20 minutes.

Before serving, add 4 tablespoons of grated pecorino cheese and eliminate the raw ham slices. Add one toast slice of bread in every dish. Season with extra virgin olive oil and fresh ground pepper.

Wash the Pearled Farro to eliminate impurities, than drain. Put approximately 2 litres of fresh water in a pot, bring to the boil, then add the Pearled Farro, a tablespoon of fine sea salt and let cook for 20 minutes.

Drain the Farro, season with a tablespoon of extra virgin olive oil, stir and let it cool in the fridge. In the meantime, in a salad bowl cut the tomatoes into pieces, add the rucola coarsely shredded, and  dress with extra virgin olive oil and some salt. Finally, put the Pearled Farro in the salad bowl and the grated pecorino cheese, stir and serve.