Ingredients (4 servings)

• 500 gr. of dried cannellini beans
• 250 gr. Pearled spelled
• 1 teaspoon of tomato paste
• 1 onion
• 1 clove of garlic
• 2 sprigs of rosemary
• toasted bread
• salt
• 4 tablespoons extra virgin olive oil

Preparation: Wash the beans and let them soak for a few hours and then bake for 50 minutes in a pressure cooker. Boil Farro (washed but not left to soak) in salted water for about 15 minutes. Meanwhile, prepare a mixture with the onion, garlic, rosemary and brown them in 4 tablespoons of oil in a large saucepan. Puree the beans in a blender and add them, letting them cook for few minutes, if necessary adding a glass of water. Now add the previously boiled barley and simmer for another 5 minutes. Add salt and pepper and serve with toasted bread and rosemary to garnish.

Ingredients (4 servings)

• 500 gr. dried chickpeas round
• 250 gr. pearl barley 
• 1.5 liters vegetable stock
• 1 stalk celery
• 1 onion
• 1 clove of garlic
• 1 sprig of rosemary
• a few sage leaves
• salt
• extra virgin olive oil

Preparation: Wash the beans and boil them in a pressure cooker for 50 minutes. Prepared chop the celery, onion, garlic, rosemary and sage and brown them in oil in a large saucepan. Add the chickpeas let them cook for 12-15 minutes then mash half the mix and blend well. Put the cream into the pan along with the whole chickpeas, broth and faro (washed but not left to soak). After about 20 minutes the soup is ready; let rest for 15 minutes, then serve it at the table with a sprinkling of fresh grated cheese and a drizzle of extra virgin olive oil.

Ingredients (4 servings)

• 250 gr. pearly Farro
• 1 lt. vegetable broth
• 400 gr. of radicchio 
• 1 small onion
• 1 clove of garlic
• 1 stalk of celery and 1 carrot 
• salt, pepper and chili
• a knob of butter, grated cheese and extra virgin olive oil

Preparation: Prepare about a litre of vegetable broth . Chop the celery, carrot, onion and garlic. Wash and shred the radicchio. In a large saucepan, brown the chopped vegetables in the extra virgin olive stirring regularly and then add the radicchio and cook slowly on a low heat. Addthe spelt (does not require soaking). Cook, gradually adding the vegetable stock previously prepared, stirring frequently. Cook for 20 minutes , season with salt and pepper and then, upon completion of cooking, let it stand for a few minutes. Serve at the table after adding creamed butter with a sprinkling of grated cheese and a drizzle of extra virgin olive oil.

Ingredients (4 servings)

• 250 gr. of pearl barley  
• 2 zucchini, 2 carrots and 1 fresh celery
• 1 onion
• 1 clove of garlic
• 1 Mozzarella 
• pitted black olives
• salt
• extra virgin olive oil

Preparation: Chop the vegetables. Boil the barley in salted water (no need for soaking) for 18-20 minutes. When cooked, drain and pass it under cold water. Add it to the rest of the ingredients, prepared separately, and mix well in a way that integrates well. Serve with a drizzle of olive oil and some basil leaves.

Ingredients (4 servings)

• 300 gr. of Semolina Penne Pasta   
• 100 gr. courgette flowers
• 2 tablespoons cream
• 1 clove of garlic
• 1 Mozzarella 
• White wine 
• salt
• extra virgin olive oil

Preparation: In a large frying pan sear the flowers with 2 tablespoons oil and 2 tablespoons of white wine. Meanwhile cook the pasta in salted water. When the flowers are wilted, add cream and another 2 tablespoons of oil and mix well seasoning with salt and pepper. Add 3 or 4 tablespoons of the pasta cooking water to the flowers and continue stirring. Once the pasta is cooked (al dente 5/6 min) drain it and add it to the flowers sauce and reheat for a minute. Serve in individual dishes.