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With a nutty, toasted grain flavor, La Valletta Barley 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.

Let's clear up one common mistake when it comes to Italian barley. Orzo is the Italian word for barley. That's right, orzo just means barley and barley is a fantastic whole grain. La Valletta’s Orzo Perlato degli Altopiani di Colfiorito is a nutritious pantry staple. This orzo is slightly pearled, which means that the external layer of bran of the grain has been thinned out using a physical process; this makes it much easier to cook and more delicious to eat, while maintaining all of the many nutritional benefits of orzo.

Legendary cookbook author Marcella Hazan used pearl barley in a deliciously hearty winter soup with purgatorio beans, swiss chard, carrots, celery and onion, topped with olive oil and Parmigiano Reggiano. No pre-soaking required, just add water and cook!

La Valletta is a family-run company in Umbria that uses sustainable processes to grow the exceptional grains and legumes that form the cornerstone of rural Umbrian cuisine. Founded in 1985 by Antonio and Adriana Cappelletti, the company is now run by their children, brother and sister team Alessandro and Rosalba Cappelletti, in the tiny village of Colfiorito. La Valletta is dedicated to the preservation and promotion of plants native to the Colfiorito Plateau, an area of rolling green fields on the border of Umbria and Le Marche. On their 100 acres, the Cappelletti family is proud to cultivate pearled barley, farro, purgatorio beans, chickpeas, cicerchie, lentils and borlotti beans - all healthy grains and legumes that are part of the Mediterranean diet and represent the taste of Umbria, a land full of history and tradition.


Use it for:
Marcella Hazan's Purgatorio Bean & Barley Soup
Marcella Hazan always knows what we need. When we flipped through this recipe in "Marcella Cucina,"…
Read about it:
Alessandro Cappelletti of La Valletta Farm from Colfiorito to NYC
Alessandro Cappelletti of La Valletta farm lives where he grows his grains and legumes: in…