The lentils of Castelluccio di Norcia IGP
Norcia, the capital of gastronomy
The flavors of Norcia were imposed on the market due to their quality. Flavors are typical of the mountain, which fit the palate of even the most demanding consumer. The philosophy of the butcher is giving consumers what they want: quality and over with black truffle, the city offers a gastronomic journey rich in valuable nutrients.
The lentils of Castelluccio di Norcia
Famous since ancient times, lentils from Castelluccio di Norcia is grown within the National Park of Monti Sibillini, in the karst plains of Castelluccio, indeed, areas of particular natural beauty - the landscape, at altitudes of up to 1500 m .. Rich in iron, protein and minerals, lentils from Castelluccio is also unique for its polychrome appearance (brindle, yellow, brown, ..) and its relatively small size.
In June of 1997, thanks to the decree Community, has been awarded the prestigious European Protected Geographical Indication (PGI), to protect and safeguard the product from possible fraud. The average area planted to lentils is about 250 hectares, with an average annual production of about 2000 tons.
The plowing and sowing takes place in spring after the melting of snow on the fields. From that time until harvest, lentils do not need no cure, but only a little 'luck of the weather.
With regard to production techniques, they are the same ones that were taken since ancient times, or organic fertilizer without the use of chemicals (herbicides, pesticides, ..). At the end of July and the first half of August shall carpitura. Because of the lentil plant is too low (rarely exceeding 30 cm in height) and many fields are stony, in the past resorted to only carpitura hand, exasperatingly long and arduous task. Today we prefer to use the mower if the field is cleaned regularly and the plant is not too dry (in which case they would risk losing all seeds). Until the late fifties, however, occurred carpitura importing labor from neighboring countries: dozens of women ("carpirine") ascended on foot to Castelluccio, where they remained until the end of harvesting. As the lentil is snatched or cut, is collected on the ground in heaps arranged in long parallel rows, distant from each other just enough to let us pass a tractor. On average each pile returns a kilogram of lentils. The drying process takes several days, long rains may prevent it all'infradiciamento up and lost harvests. When the lentil plants are sufficiently dry, they are loaded and carried in the farmyard, an area of Pian Grande location variable from year to year, currently located at the fork to Forca di Presta, near the village. After a few days you shall chop. At one time this was done manually by two sticks ("mazzafrustu lu"), tied together and rhythmically hitting roteati planting lentils scattered on the ground, or trampling by horses making. Today we prefer using the threshing machines, much faster processing.
The subsequent operations of drying of the seeds, of further clean-up with different kinds of sieves and finally the cleaning finger of small amounts before cooking (tanning) are carried out in the country in the weeks and months after collection, before it enters the market. The land of high mountains, with cold temperatures and thin plots, although rather poor organoleptic substances, gives a unique flavor to the lentils, a very fine skin's good for cooking as legume, and unlike many others, does not require be soaked. Cooking in cold water in 20 - 30 minutes. We recommend cooking it in a simple, adding only salt, celery, garlic and olive oil: the flavor will be guaranteed. The Mediterranean diet has led to a rediscovery of the nutritional quality of lentil: it contains a minimum percentage of fat, is rich in protein and is very easily digestible calories so much that is called "the meat of the poor." According to medical studies, the power base of lentils may also prove useful in the prevention of certain diseases such as bowel cancer and may help ward off high blood pressure and even Parkinson's disease.