Lenticchie di Castelluccio IGP

Castelluccio di Norcia, Umbria

The tiny, paper-skinned lentils of the Piano Grande di Castelluccio (1452m) in the Sibillini mountains — the only lentil to hold IGP status in Italy. Grown without irrigation on high-altitude volcanic-glacial soil, they are characterised by extreme thinness of skin (no soaking required, 20-25 minute cooking) and an intense, nutty, mineral flavour with none of the flatness of lowland lentils. Prepared simply: soffrito of onion, celery, and carrot, lentils in cold water, a sprig of sage, olive oil at the end.

• Both are geographically-protected, volcanic-soil lentils with thin skins and concentrated flavour — Puy uses green volcanic basalt soils of Auvergne, Castelluccio uses high-altitude glacial soils of the Sibillini, both premium varieties in their national cuisines → Lentilles du Puy (Puy Lentils) French
• Both celebrate the lentil as the central flavour of a dish rather than a supporting ingredient — Dal Makhani uses black lentils in a spiced butter sauce, Castelluccio serves lentils in their own broth with olive oil, both demonstrating that legumes need no apology → Dal Makhani Indian

Nutty, mineral, earthy with a clean, grassy finish — more flavourful than any lowland lentil, best appreciated simply with olive oil and aromatic herbs