Soak the pulses separately.
Boil them separately.
Put your celery, carrot and onion in 3 liters of water, and let everything simmer until it is reduced by one half.
Filter the broth and bring it to a boil.
Pour the spelt and barley into the broth.
Cook and drain when al dente and keep the broth.
In a pan, sauté a clove of unpeeled garlic together with the extra virgin olive oil and the chopped Colonnata lard.
Add the tomato puree and cook for about twenty minutes.
Remove the garlic and add the pulses, spelt, barley and corn.
Add the broth and season with salt and pepper.
You can now serve your Imbrecciata with a drizzle of extra virgin olive oil.