Ingredients (4 Servings):
Half teaspoon of powder chili pepper
3 fresh basil leafs
1) Rinse carefully 300gr of farro and boil it in boiling salted water for 20 minutes, until it is cooked "al dente". Drain it and let it cool under plenty of cold running water, then transfer it into a bowl.
2) Gradually add all the other ingredients: 75 g of pitted black olives, 8 pickled capers in vinegar and 3 whole basil leaves, 2 carrots and 2 onions peeled and coarsely chopped, 60 g of shaved parmigiana reggiano.
3) Season everything with a pinch of salt, 2 tablespoons of extra virgin olive oil, 1 pinch of oregano, 1/2 teaspoon of chili powder and serve this colorful cold salad or, if you prefer, at room temperature.