Castelluccio Lentil

The story

What you're tasting

Tiny, thin-skinned lentils grown on the high plains of Umbria, famous for not requiring soaking.

Grown at 1,500 meters altitude in the Sibillini Mountains. The harsh climate and limestone soils prevent the lentil from developing a hard husk. The annual flowering of the lentil fields ("La Fioritura") turns the plateau into a mosaic of color.

A street produce stall under a striped umbrella

Know it

Before you buy

Tasting: Earthy, nutty, and tender. They hold their shape well despite the small size.
Season: Year-round
Keep it: Store in a cool, dry place in an airtight container. They do not require soaking before cooking.

The making

How it's made

Sown in spring and harvested in summer. No chemical treatments are used. The lentils are so small and tender they cook in 20 minutes without soaking.

The flowering of the lentil fields in Castelluccio ('La Fioritura') is a natural spectacle that attracts thousands. These lentils are a symbol of the resilience of the Apennine mountain communities.

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