Bartolini Umbrian Pearled Barley

Name: Bartolini Umbrian Pearled Barley
Brand: SPECIALITY FINE FOOD TRADERS
SKU: BARTP500
Price: 4.50 GBP
Availability: InStock

£4.50

500g Umbria, Italy / Family Farmed

Umbrian pearled barley from Frantoio Bartolini — a multi-generational family producer in Arrone, in the Apennine foothills of central Italy. Larger grain than standard pearl barley, cooking to a mellow, chewy tenderness with a gentle natural sweetness. No soaking required, ready in 20 minutes. The base for winter soups, salads, and orzotto. (303 chars — over, trim below)

Trim (290 chars): Umbrian pearled barley from Frantoio Bartolini — a multi-generational family producer in Arrone, in the Apennine foothills of central Italy. Larger grain than standard pearl barley, cooking to a mellow tenderness with a gentle natural sweetness. No soaking, ready in 20 minutes.

Bartolini Umbrian Pearled Barley

£4.50

Pearled barley from Frantoio Bartolini — the multi-generational Umbrian family producer of olive oil, grains, legumes and pasta, based in Arrone in the foothills of the Apennines in the province of Terni. Orzo perlato is one of the staple grains of central Italian cooking, and Bartolini's barley is grown and prepared using methods refined across generations of working the same Umbrian land. The grains are noticeably larger than standard pearled barley — a difference you can see in the pack and feel on the palate. They cook to a creamy, mellow tenderness while still holding their shape, with the gentle sweetness and chewy bite that makes properly grown pearl barley one of the most versatile grains in any kitchen.

The pearling process removes the outer husk of the grain, which means the barley does not need to be soaked before cooking — it goes straight from the pack to the pan. Cooked simply in salted water for 20 minutes and drained, the grains are ready for any application: as the base for a winter soup or stew, folded warm through a salad with herbs and lemon, dressed with good olive oil and grated Parmesan as a side dish, or cooked risotto-style (orzotto) with stock and finished with butter and cheese for a hearty alternative to rice. The natural starch content makes it an excellent substitute for arborio in risotto applications, with a nuttier flavour and more substantial bite.

A serious cupboard staple from one of Umbria's most respected family producers — and a useful reminder of how much character a properly grown grain can carry.

Producer: Frantoio Bartolini, Arrone, Terni, Umbria, Italy

Origin: Grown in Umbria

Cooking time: 20 minutes (no soaking required)

Ingredients: Pearled barley

Net: 500g

Allergens: Cereals containing gluten (barley) · May contain traces of soy, sesame and celery

Storage: Store in a cool, dry place

Bartolini pearled barley does not need soaking. Rinse briefly under cold water, then cook in plenty of salted water at a gentle boil for 20 minutes until the grains are tender but still holding their shape and offering a slight resistance at the centre. Drain and use.

Orzotto (the Umbrian risotto): Cook the barley risotto-style for the most rewarding application. Soften finely chopped onion in olive oil and butter, add the rinsed barley and toast gently for a minute, then add a splash of white wine and let it cook off. Add hot stock (chicken, vegetable or mushroom) a ladleful at a time, stirring as you go, exactly as you would a risotto. Cook for around 25–30 minutes until the grains are tender and the texture is creamy. Finish with butter and grated Parmesan off the heat (the mantecatura). Excellent with porcini, beef cheek ragù, smoked pancetta and peas, or simply with butter and sage.

Soups and stews: Add directly to soups and stews in the last 25 minutes of cooking. Particularly classic in zuppa di farro e orzo, in winter minestrones, and as a base for a proper bone-broth soup with vegetables.

Salads: Cook the barley as a base method (20 minutes, salted water, drain), then dress while still warm with good olive oil, lemon juice, salt and torn herbs. Once cooled it takes on every dressing beautifully — toss through with roasted vegetables, soft cheese, walnuts, pomegranate, or shaved fennel.

As a side: Cook, drain, and finish with butter, grated Parmesan and black pepper. The grains hold their bite and make a more interesting accompaniment to slow-cooked meat than rice or potatoes.

The starch content also makes this barley genuinely useful as an alternative to arborio in risotto — orzotto is the traditional Umbrian dish that proves it.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Pearled barley from Frantoio Bartolini — the multi-generational Umbrian family producer of olive oil, grains, legumes and pasta, based in Arrone in the foothills of the Apennines in the province of Terni. Orzo perlato is one of the staple grains of central Italian cooking, and Bartolini's barley is grown and prepared using methods refined across generations of working the same Umbrian land. The grains are noticeably larger than standard pearled barley — a difference you can see in the pack and feel on the palate. They cook to a creamy, mellow tenderness while still holding their shape, with the gentle sweetness and chewy bite that makes properly grown pearl barley one of the most versatile grains in any kitchen.

The pearling process removes the outer husk of the grain, which means the barley does not need to be soaked before cooking — it goes straight from the pack to the pan. Cooked simply in salted water for 20 minutes and drained, the grains are ready for any application: as the base for a winter soup or stew, folded warm through a salad with herbs and lemon, dressed with good olive oil and grated Parmesan as a side dish, or cooked risotto-style (orzotto) with stock and finished with butter and cheese for a hearty alternative to rice. The natural starch content makes it an excellent substitute for arborio in risotto applications, with a nuttier flavour and more substantial bite.

A serious cupboard staple from one of Umbria's most respected family producers — and a useful reminder of how much character a properly grown grain can carry.

Producer: Frantoio Bartolini, Arrone, Terni, Umbria, Italy

Origin: Grown in Umbria

Cooking time: 20 minutes (no soaking required)

Ingredients: Pearled barley

Net: 500g

Allergens: Cereals containing gluten (barley) · May contain traces of soy, sesame and celery

Storage: Store in a cool, dry place

Preparation / Cooking

Bartolini pearled barley does not need soaking. Rinse briefly under cold water, then cook in plenty of salted water at a gentle boil for 20 minutes until the grains are tender but still holding their shape and offering a slight resistance at the centre. Drain and use.

Orzotto (the Umbrian risotto): Cook the barley risotto-style for the most rewarding application. Soften finely chopped onion in olive oil and butter, add the rinsed barley and toast gently for a minute, then add a splash of white wine and let it cook off. Add hot stock (chicken, vegetable or mushroom) a ladleful at a time, stirring as you go, exactly as you would a risotto. Cook for around 25–30 minutes until the grains are tender and the texture is creamy. Finish with butter and grated Parmesan off the heat (the mantecatura). Excellent with porcini, beef cheek ragù, smoked pancetta and peas, or simply with butter and sage.

Soups and stews: Add directly to soups and stews in the last 25 minutes of cooking. Particularly classic in zuppa di farro e orzo, in winter minestrones, and as a base for a proper bone-broth soup with vegetables.

Salads: Cook the barley as a base method (20 minutes, salted water, drain), then dress while still warm with good olive oil, lemon juice, salt and torn herbs. Once cooled it takes on every dressing beautifully — toss through with roasted vegetables, soft cheese, walnuts, pomegranate, or shaved fennel.

As a side: Cook, drain, and finish with butter, grated Parmesan and black pepper. The grains hold their bite and make a more interesting accompaniment to slow-cooked meat than rice or potatoes.

The starch content also makes this barley genuinely useful as an alternative to arborio in risotto — orzotto is the traditional Umbrian dish that proves it.

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here