Insalata di fine inverno con bulgur e limone - End of Winter Salad with Bulgur and Lemon

Bulgur is a legacy from my dearest Lebanese friend Claude, who left for Boston last year.
9 years ago, when we started running Libaliano - Lebanese and Italian cooking courses - in London, I immediately introduced bulgur in my cuisine. Easy to cook and to combine with any pulses and vegetables, bulgur soon became an essential ingredient I always have in my pantry.

Insalata tiepida di farro, cavolo rosso e trevisana - Farro Salad with Red Cabbage and Trevisana

Farro (spelt) is an ancient grain the Romans lived on for centuries. They ate farro as a whole grain or ground it into flour to make bread and pulsum, their popular version of polenta.