Barley

There’s no doubt that barley is a versatile ingredient. Hippocrates was well aware of it and spoke its praises. Who could blame him? It’s rich in fibre and boosts energy (it was a staple part of Roman gladiators’ diets, just to give you an idea). You can use it in soups, to make pasta and in other baked products, as well as orzottos (you guessed it: they’re just like risottos but made with pearl barley, not rice). Barley water is no longer made from barley, in case you were wondering.