Barley

The History
Two types of Barley (Hordeum vulgare) are traditionally cultivated: the one called "majorino" or "maggiolino", which is named after the maturation period, and the less widespread two-row barley, also called "marzulino", with reference to the sowing period, characterized by the disposal of the seeds on two rows.
Today barley is cultivated only for zootechnical purposes, although in the past the barley flour was used for the bread production in Gran Sasso's areas and to prepare the typical gnocchi of L'aquila's territory already mentioned in the 19th century (Quartapelle, 1801 Bonanni 1888).

Producers

Az. Agraria La Buona Terra di Marco Matergia

Agricultural Holdings

Barley
(photo by Archivio Ente Parco)

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