Rinse the spelt thoroughly under running water, then cook it in boiling salted water 25 minutes.
In the meantime, wash and clean all the vegetables, cut them into small cubes and transfer them to a large saucepan with 4 tablespoons of extra-virgin olive oil, some chopped basil leaves and the leaves of two thyme sprigs.
Add salt and pepper and place the saucepan on a low flame. Cook until the vegetables are well browned while still crunchy. Turn off the heat and let them cool down.
Cut the strong Provolone Valpadana PDO into small cubes. Drain the spelt and put it in a bowl. Add two tablespoons of extra virgin olive oil and the vegetable seasoning. Mix well and allow to cool down slightly.
Add the small cubes of strong Provolone Valpadana PDO, mix once again and serve.
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