Zuppa di Lenticchie di Castelluccio con Guanciale
Umbria — Piano Grande di Castelluccio, Norcia
Lentil soup built on Castelluccio di Norcia lentils — IGP-protected tiny lentils from the Umbrian plateau that require no soaking and cook in 20–25 minutes to a creamy, skin-on consistency without becoming mushy. Rendered guanciale provides the fat base; soffritto of onion, carrot and celery is cooked slowly in the guanciale fat before the lentils are added with water and a smoked pork rind (cotenna). Finished with raw olive oil poured at the table. The lentils' thin skins hold intact while the interior becomes creamy — this is specific to Castelluccio lentils and does not replicate with substitute varieties.