Lenticchie di Castelluccio: Umbrian Lentils with Mountain Soul

Small and fragile and with a rich earthy taste, the lenticchie di Castelluccio are not merely legumes—they’re the embodiment of the Umbrian Apennines and the resolve of the people who grow them. Simmered as a rich stew or flung together in a summer green salad, the lentils have the sense of fresh air and open country on the palate.

History and Origins:
Cultivated on the elevated plateaus of Castelluccio di Norcia, above 1,400 meters sea level, for generations in the Sibillini Mountains, these lentils have for centuries had to compete with the extreme climate and poor soil and hence have inherently low pest susceptibility and have never had any chemical treatments. They came into popular notice throughout Umbria with their paper thin skin and lack of necessity to soak for cooking. They received the PGI (Protected Geographical Indication) certification in 1997.

Ingredients and Preparation:
The nice thing about these lentils is how little preparation they require: Just rinse and boil with garlic, a bay leaf, and a sprinking of olive oil. From there, the ingredients can morph into a hearty soup with tomatoes and vegetables, a modest side with herbs, or the beginning point for rich winter stews. Traditionally in Umbria, the lentils are served on New Year's Eve with rounds of cotechino sausage, signifying a year of good fortune and prosperity to come.

Where to Try It:
In Norcia, Granaro del Monte serves lentils in soup, in salads, and as a side with cured meats. On the plain of Castelluccio itself, tiny trattorias such as Taverna Castelluccio serve them with other local specialities, with stunning summer views of the fields in bloom.

Conclusion:
The lenticchie di Castelluccio are testaments to the excellence of the simplest ingredients. It's a spoonful of Umbrian mountain experience—simple, unpretentious, and unforgettable.