Rinse the spelt thoroughly under running water, then cook it in boiling salted water for 25 minutes.
Meanwhile, wash and clean all the vegetables, cut them into cubes and transfer them to a large pan with 4 tablespoons of extra virgin olive oil, a few chopped basil leaves and the leaves of two sprigs of thyme.
Season with salt and pepper and turn on a low flame. Cook until the vegetables are well browned but still crunchy. Turn off the heat and let cool.
Dice the spicy Provolone Valpadana DOP. Drain the spelt and place it in a bowl. Add two tablespoons of extra virgin olive oil and the vegetable dressing. Mix well to combine and let cool slightly.
Add the diced spicy Provolone Valpadana DOP, mix again and bring to the table.
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