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Did you know the Italian word for barley is orzo? With a nutty, toasted grain flavor, Bio Alberti orzo is incredibly versatile in the kitchen. Rich in vitamins, minerals and fiber, it can add chewy texture to just about any broth-based soup, transform a green salad into a satisfying meal, or be swapped into a rice dish for an extra-nutritious upgrade. Barley is the grain with the lowest glycemic impact; it contributes to bone health and is considered beneficial for brain functioning. And in case you needed a reason to eat more of this mighty little grain, it cooks up quickly with no soaking required!

The Bio Alberti farm, located in the village of Poggio Aquilone between the provinces of Terni and Perugia, has been in the Alberti family for three generations. Today, Guido and Paola Alberti, together with their two adult children, cultivate their lands the same way Umbrians have since ancient times: using crop rotation and organic fertilizer from their own cows.

In addition to orzo, Guido and Paola also produce chickpeas, cicerchie (wild chickpeas), black beans, borlotti beans, cannellini beans, farro dicocco, farro monococco, and lentils. Their mission is to carry on their local traditions with products that are healthy, delicious, and real, using indigenous and ancient varieties whenever possible.

Use it for:
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