100 g of speck,
100 g of pearl barley,
1 liter and 3 / 4 water
200 g of smoked meat,
a small onion,
half small leek,
a small stalk of celery,
How to make the Minestra di orzo:
Cut the speck into small cubes and put it to fry in a large pot.
Add barley washed and filled with water.
Add the smoked meat, boil the whole slowly for two hours.
Approximately 20 minutes before the end of cooking, add the finely chopped vegetables and continue cooking.
Remove the meat, cut into small pieces, and put it in the soup.
Season with salt.
By Annemarie, tanguera (tango dancer) in Bolzano
Regional recipe from Südtirol