Place a bowl with 2 liters of water and a spoonful of salt on the fire: when you start cooking, add the cebada previously washed with water and the potatoes cut into three pieces. Leave to cook slowly for 45 minutes.

Clean the puerro and trim the rods. Peel and pick beetroot, zanahoria and cebolla. Clean and cut the silks.

Place another bowl on the heat with the hot vegetables and let it simmer lightly. Add the puerro, the cebolla, the bee and the zanahoria and cook for 5 minutes. Add the silks and cook another 5 minutes.

Remove the cebada and the potatoes and place them in the pot with the heat and the vegetables, continue cooking for another 5 minutes, taking care to flatten the potatoes with the madeira spoon. Adjust the room.

Sprinkle the sopa with the chopped peel and the pimiento and place it on the individual plates.

Complete with the spicy Provolone Valpadana DOP, carefully rolled and served.