The treasures of Umbria

Castelluccio IGP lentils

LenticchieThe lentils grown in Castelluccio – an uncontaminated basin 1500m above sea level in the heart of the Sibillini Mountains – are the finest in Italy. Rich in iron, proteins and mineral salts, they are recognisable by their multi-coloured skins (tiger-striped, yellowish and beige-brown) and their diminutive size.
Their special flavour comes from the local mountain terrain, cold temperatures and sandy soil. They have very fine skins, so do not require soaking overnight before cooking. They are best cooked simply for 20-30 minutes, starting in cold water with some salt, celery, garlic and olive oil.