Final recipes book

The lentil is the representative
product of Castelluccio par
excellence, and is called “Lénta”
by local people. Castelluccio is a
hamlet in Norcia municipality, in
the province of Perugia, in the
Italian region of Umbria. It is
one of the highest villages of the
Appennines located 1,452 metres
above sea level at the top of a
hill rising on Castelluccio plateau,
which is one of the largest uplands
of central Italy and part of the
Sibillini Mountains National Park.
Small, tasty, with a thin and soft
skin ranging from different shades
of green and brown, Castelluccio
di Norcia PGI lentils do not need to
be soaked before cooking and can
be used in many different recipes.
This is the simplest recipe of our
countryside tradition.
But with this recipe you can
make the most of all the special
characteristics and organoleptic
qualities of one of the earth’s
precious products.
Even accessing the land for the
2017 sowing season has required
a tremendous effort. As a result,
serving this dish on your table
is not only a good way to taste
delicious traditional food, but also
to help farmers, families and an
entire region to rebuild confidence
in their future.
Average
nutritional values
per serving
Energy: 186 kcal/778 kJ
Protein: 10 g
Fat: 5 g
Carbohydrates: 26 g
+ other important nutrients such as
iron, phosphorus, magnesium, and
B vitamins…
Lentils have important nutritional
qualities: they are 25% protein,
53% carbohydrate, 2% vegetable
oil and are rich in fibre and mineral
salts especially phosphorous,
potassium, iron and B vitamins.
Castelluccio is at the heart of the
area hit by the recent earthquake
in central Italy. Farmers there
are trying to cope with severe
conditions.