Barley

zucchini • pearl barley (about 120 grams) • smoked salmon (about 100 grams) • white onion • garlic • salt, to taste • lemon zest, to taste • extra virgin olive oil • leek

pearl barley (about 300 grams) • kabocha squash (about 800 grams) • yellow onions • celery stalks • carrots • small piece fresh ginger • About 20 amaretti cookies • fresh rosemary (about 20 grams) • dry white wine (about 480 ml) • Extra-virgin olive oil and salt, to taste • plant-based butter (optional)

pearl barley (about 100 grams) • wild smoked salmon (about 100 grams) • small bunch arugula • fennel bulb • avocado • Salt, to taste • Black pepper, to taste • Extra virgin olive oil, to taste

pearl barley (about 80 grams) • carrot • red bell pepper • cherry tomatoes • arugula leaves • fennel bulb • extra virgin olive oil • Lemon juice • Iodized salt

pearl barley (about 400 grams) • onion • Treviso radicchio • Vegetable broth, • butter • Extra-virgin olive oil, • unsweetened cocoa powder • For the Parmesan fondue: • grated Parmesan cheese (about 150 grams) for the fondue • milk (about 150 grams) for the fondue • Salt,

pearl barley (160 g) • Vegetable broth • diced speck (100 g) • leek • Some Pecorino cheese

pearl barley (100 g) • long radicchio (100 g) • shallot • dry white wine (60 ml) • vegetable broth (500 ml) • olive oil • salt

pearl barley (about 160 grams) • radicchio • little olive oil • Vegetable broth • crescenza cheese (about 50 grams)

pearl barley (about 200 grams) • bell peppers • smoked salmon (about 60 grams) • Olive oil, garlic, a few pine nuts, parsley, oregano • fresh basil • Salt • Lemon juice

pearl barley (about 80 grams) • shaved Parmesan cheese (about 30 grams) • chopped almonds • –15 cherry tomatoes • extra virgin olive oil • balsamic vinegar

shallot (or 1/4 leek) • medium carrots • small zucchini • pearl barley (about 200 grams) • basil pesto • Grated zest of 1 lime (or half a lemon) • Fresh basil • Extra-virgin olive oil

ready-to-use peas • large boiled potato • large boiled carrots • Cooked fava beans • Boiled green beans • drained tuna (160 g) • Asiago or another cheese, cut into • pearl barley (250 g) • grated cucumber, drained • Greek yogurt • Salt • Sugar •

pearl barley (about 300 grams) • Swiss chard leaves (about 500 grams) • small yellow onion • extra virgin olive oil • milk (30 ml) • chopped almonds (about 100 grams) • ground turmeric • Salt, to taste

pearl barley (about 100 grams) • steamed corn (about 130 grams) • steamed bean sprouts (about 130 grams) • mixed pickled vegetables (about 170 grams) • tuna (about 160 grams) • Olive oil, • salt • freshly ground pepper • water (about 500 ml)

pearl barley 100 g yellow split lentils 100 g red split lentils • oil in the mixture Salt to taste • Mixed seeds (chia, pumpkin seeds, flaxseeds, quinoa, sesame) • Oil for the surface

precooked pearl barley (70 grams) • bell pepper • shallot • tomato paste • vegetable broth (300 ml) • Olive oil, • Just under 1/4 cup white wine (about 3 tablespoons)

mascarpone (250 grams) • heavy cream (125 grams) • eggs • powdered sugar • fine salt • colorful candy-coated chocolates (like M&M's or Smarties) • Barley coffee powder, • electric mixer • or ceramic mixing bowls • aluminum cupcake molds • spatula or spoon • These individual semifreddos can be kept in the freezer for a few days until ready to serve

small packs of ladyfinger cookies (Pavesini or similar) • mascarpone cheese (250 grams) • eggs • stevia (15 grams) • matcha tea powder (8 grams) • instant barley coffee • Water, • small saucepan • electric mixer • mixing bowls • small bowl • spatula •

sourdough starter (125 grams) • water (180 grams) • all-purpose flour (400 grams) • barley malt (7 grams) • salt (7 grams) • softened butter (50 grams) • fresh mozzarella (120 grams) • Canned peeled tomatoes, • Sesame seeds, • water (2 liters) • baking soda • salt

fresh sausage (or 2 Italian sausages) • Gorgonzola cheese (50 grams) • pearl barley • Olive oil, • White wine, • onion • Broth, • Grated Parmesan cheese, • Salt,

pearl barley (70 g) • cherry tomatoes (100 g) • small shrimp (80 g) • shelled clams (90 g)

all-purpose flour (250 grams) • instant yeast (7 grams) • water (100 grams) • milk (50 grams) • extra virgin olive oil • Salt, to taste • barley malt (optional) • Ham • Cheese

all-purpose flour (about 250 grams) • medium potato (about 125 grams) • extra virgin olive oil • salt • barley malt • Water as needed (about 100 grams) • fresh yeast • Oil for frying

For the MALLOREDDUS: • Senatore Cappelli flour (about 200 grams) • barley flour (about 100 grams) • fine semolina flour (about 100 grams) • fresh cuttlefish ink sacs • Water as needed (about 1/2 the total flour amount) • For the SAUCE: • extra virgin olive oil • fresh garlic • Cilantro • Salt, black pepper, and red pepper flakes to taste • cherry tomatoes •

For the DOUGH: • re-milled semolina flour (230 grams) • barley flour (80 grams) • salt (about 6 grams) • milk (180 grams) • extra virgin olive oil (30 grams) • For the 1st FILLING (for 3 calzones): • Greek yogurt for each calzone • cooked asparagus tips for each calzone • Grated zest of 1 lemon • To taste, black pepper • drizzle of extra virgin olive oil for each calzone •