Have a healthy, Italian-style New Year’s Eve with local lentils and grilled pork sausage.
Origin
Castelluccio di Norcia lentils have long been cultivated in the limestone plains of Castelluccio, in the Monti Sibillini national park. At an altitude of about 1500 meters, the Castelluccio plateau is characterized by a microclimate with long, cold winters and summers lasting just a few weeks. This type of climate has a huge impact on the lentils, making them extremely tolerant of cold, dry conditions. Residents of Castelluccio used to call them lénta, and the history of the local farmers is tightly intertwined with that of the lentils. In this area, they were considered an alternative to animal protein. The lentils are sown in April, and from that moment all they need is rain. Farmers traditionally make a pilgrimage to the church of Saint Scholastica in Norcia to pray for enough rain on their fields.
Cookit
Castelluccio lentils have thin, tender skin and don’t need be soaked before cooking like other types. Their doughy texture and quick prep time make them a versatile ingredient for all kinds of soups and salads. They’re also excellent when stewed and drizzled with olive oil, and served alongside sausage or pork, a glass of Montefalco red wine and some crusty bread. One of the most traditional Umbrian recipes is lentil soup with a bit of anchovy paste.
Did you know
Nighttime frosts in the plains make this the only variety that’s immune to weevils, the insects that tend to attack legumes. Castelluccio lentils are the pinnacle of niche products, not only because of their limited annual production, but also because they have notable nutritional benefits: protein, vitamins, minerals and fiber. They’re highly recommended for people who need a iron and potassium-rich diet that’s low in fat.
