Like wheat, barley is one of the oldest agricultural crops on Earth. During archaeological excavations, pieces of bread made from a mixture of wheat and barley were found, dating from a stone century. However, it was never established, these cereals were cultural or wild.
Corny oxences
Grain grain is similar to wheat grain, but it is a little longer and more pointed. Barley is easy to grind, but flour of it is not very suitable for making bread. Therefore, it is considered a nutritious, but with a rude and poorly digestible product. To improve the quality of barley flour, it has long been mixed with flour of other types, for example, with wheat. Barley is a very hardy plant that can survive even in the most difficult conditions. That is why this culture was grown everywhere: in ancient Egypt and in China, near the polar circle and in Indian tropics. Although in many European countries, barley never came to the fore, it was intensively grown in North Africa and the Middle East, where it was even one of the main food products.
In Italy, this cereal mainly grows in the Alto Adidge and Friuli, where soups and broths with barley flour and small white, rounded barley grains are very fond of barley. The famous soup made of purified barley is one of the special dishes of Alto -Adidge. He is also the key to the fact that mountain residents will receive a sufficient number of calories – this is necessary to survive a long winter.
Barley, grain