Description
The Lenticchia di Castelluccio di Norcia PGI refers to the dry lentil bean deriving from local ecotypes belonging to the Lens culinaris Moench species.
Production Area
The production area of Lenticchia di Castelluccio di Norcia PGI is within of the municipalities in Norcia, in the Province of Perugia, and Castel Sant’Angelo su Nera, in the Province of Macerata, respectively in the regions of Umbria and The Marches. The area falls within the Monti Sibillini National Park.
Production Method
Lenticchia di Castelluccio di Norcia PGI is obtained from plants of reduced size, which have an annual life cycle and flower between May and August. They have a height of between 20 and 40 cm; the flowers are small and white with sky-blue streaks and the pods contain from between one to three round seeds. Traditional growing methods have been used for hundreds of years, which involve ploughing and harrowing at the beginning of spring when the snow mantle melts; sowing takes place from mid-March to mid-May and the fields are packed down to facilitate germination. The plants generally flower about a month and a half after sowing. The high rainfall and cold weather in the early months of autumn shorten the ripening period of the lentils, so reaping and threshing must be carried out before August. The plants are left to dry in the fields, gathered in bundles and laid out in rows, after which they are threshed in the barn to extract the beans.
Appearance and Flavour
Lenticchia di Castelluccio di Norcia PGI is characterised by its very small size; it is flat and round with a thin skin and the colour varies from veined green to light chestnut (some seeds may have stripes).
History
Originally from Asia Minor, the lentil is just one of the edible plants that have been known to humanity for so long that it is even mentioned in the Bible. This has been demonstrated by beans found in Neolithic tombs dating back to 3000 B.C. The origins of Lenticchia di Castelluccio di Norcia PGI date back to the beginning of the Umbrian agricultural civilisation. In fact, the production techniques of this legume are the same as those that have been used since time immemorial.
Gastronomy
Lenticchia di Castelluccio di Norcia PGI should be placed in earthenware, glass or paper pots and stored in a cool, dry place, where it can be kept for long periods of time. Once cooked, the lentils should be kept in the fridge. As they have a particularly smooth and tender skin, they do not need to be softened before cooking like other legumes. They must be eaten cooked and can be used in the preparation of both first and main courses. They are prized due to their short cooking time (no more than 20 minutes) and their ability to keep warm, making it suitable for dishes such as soups, rice, pasta and as a side-dish. In fact, it is ideal when served with Umbrian charcuterie, the traditional Cotechino (Italian pork sausage traditionally eaten at Christmas) and Zampone (stuffed pig’s trotter).
Marketing
The product is marketed as Lenticchia di Castelluccio di Norcia PGI in jute bags and plastic or cardboard crates, weighing 250 g, 500 g or 1 kg. It is also available on the market as a transformed product (stewed or boiled lentils) obtained from Lenticchia di Castelluccio di Norcia PGI, in tins weighing 400 g.
Distinctive Features
Lenticchia di Castelluccio di Norcia PGI, which is unique for its small size and unmistakable flavour, is one of the protagonists of the famous “blooming” of the Castelluccio plains, an annual natural event that each summer offers an evocative display of colours and fragrances.
