It’s the oldest cereal in the world and Italy is one of its major producers. In the kitchen it can be used in dozens of ways: grains are ideal for soups, orzotto (dish similar to risotto) and salads; flour is used for pasta and bakery products; the barley malt owes its fame to the alcoholic beverages whose is the basis. Easily digestible and healthy for the gastrointestinal tract, it is energetic enough to be preferred in the Roman gladiators’ diet.