Soak the wheat overnight after having remove eventual impurities. Cook slowly in a saucepan with abundant water.
Cut the grapes in half and remove the pips. Cut the quinces into cubes of about 1 cm. To prevent them from blackening, wet the grapes and quinces with the Sorrento Lemon juice.
Put the cooked wheat in a bowl without the cooking water and add the vin cotto, grapes and quinces.
Before serving add the pieces of chocolate,pomegranate seeds, the pieces of toasted almonds, the walnut kernels and the hundreds and thousands. Mix and serve at room temperature in fruit salad bowls.