Grains of the Sun

Cereal and legume soup, besides being genuine and healthy, from a nutritional point of view represents a perfect balance between vitamins, mineral salts, fibres and carbohydrates indispensable for the good functioning of the human organism.

It contains phosphorus, potassium, magnesium, iron, zinc, vitamins E, B1, B2, B3 with antioxidant, anti-inflammatory, emollient, stimulating and invigorating properties.

Barley, lentils and spelt receive the warmth of the mountain sun which slowly browns the plants, giving the seeds these great virtues and a unique and authentic flavour.

The most ancient cereals and the most sought-after legumes are cultivated in Capracotta (IS), at an altitude of over 1,400 metres in an environment that is still uncontaminated.

They are cultivated respecting the centuries-old local tradition.

The cultivation techniques are natural, based on crop rotation and the total absence of chemicals and the use of native seeds, now almost extinct, recovered and selected with great care and dedication.

Only the hand of man and the intervention of nature make it possible to obtain a guaranteed natural product of high nutritional quality.

BOSCAIOLA RECIPE

Cook the grains of the sun in a pot with a little salt. In a separate pan brown garlic, porcini mushrooms, cherry tomatoes, chilli pepper and a pinch of salt. When everything is amalgamated, add the sun beans and let everything stand out in the pan. Dress with a drizzle of extra virgin olive oil and serve with bread croutons. For those who love dairy products, ricotta cheese flakes can be added to this recipe at the end.

SEAFOOD RECIPE

To the previous recipe, add in the pan together with porcini mushrooms and cherry tomatoes, scampi cut in two and cobs or cuttlefish in small pieces.

ORTOLANA RECIPE

The previous recipe can be varied with the addition of various vegetables (zucchini, potatoes, carrots ..) and always served with croutons and a drizzle of extra virgin olive oil.