An ancient grain, barley lends robust nutty flavour to salads, soups and stews or can substitute rice in curry, stir fry and risotto dishes. This barley is hulled to allow faster and easier cooking while leaving much of the bran intact to preserve its nutritional properties and ensure a delightful chewy bite, which will hold even when cold. Barley was one of the world's earliest cultivated grains. Fontana Formiello Barley is cultivated at the foot of the Alps in Northern Italy. Good to know: Add cooked barley to any one-pot soup or stew to give it body and flavour. Cook it in broth and add vegetables to make a tasty pilaf or risotto. Toss chilled, cooked barley with diced vegetables and homemade dressing for a quick cold salad. Mix barley with mashed black beans to make a base for delicious veggie burgers. Barley can also be used as a variation to rice to make delicious puddings.