Lenticchia di Castelluccio di Norcia PGI

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The Lenticchia di Castelluccio di Norcia IGP comes from a long tradition of Umbrian agriculture civilisation. The high plains were the lentils are cultivated are situated 1400 m above sea level, in the middle of the mountain chain known as Sibillini, which is also a part of the National Park. The Castelluccio plain is a spectacular piece of land form the naturalistic point of view where sun, air, water and aromas of Nature have remained intact under a magic spell; bit it is also a spectacle with an explosion of colour which offers in the month of June the famous flourishing of lentils. In these plains the ecotypes of lentils have always been cultivated with the characteristics which derive from this particular environment and the traditional cultivation techniques used which have remained intact through the centuries

How it is consumed

The Lenticchia di Castelluccio di Norcia must not be immersed in water before cooking; it should be immersed in cold water and put directly on fire, with celery and a piece of garlic. The average cooking time is around 20 minutes, and it must not be over cooked so as not to loose the skin. It is important to add salt at the beginning or at the end of cooking. Together with zampone or cotechino lentils form a traditional Italian dish which is served in the Christmas period, or rather on New Year's Eve, exactly at midnight, as it is said they bring richness and prosperity.

How it is conserved

Dried lentils, if conserved in glass containers, closet and kept in fresh and dry place, can be preserved without any problems for a long period, although it is important to abide by the ‘best before' date.

How it is produced

The cultivation techniques have remained unchanged for many a century: ploughing and harrowing in the beginning of Spring, sowing in the middle of March to the middle of May, rolling, mowing and threshing in August. Once the harvesting is over, the lentils undergo sifting, allowing to separate them from impurities (seeds, long bodies such as grain, stones and rye) and then immersed in a hydrometer, which divides the healthy one from those damages in the threshing phase. At this point a transporting tape carries the lentils directly to the confectioning machine which will prepare them for the market.

How it is known

The wording "Lenticchia di Castelluccio di Norcia" and the distinctive community stamp for the Pgi appear on every package or label.

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