€11,00
€11,00
Lentils by La Valletta company are cultivated on the Colfiorito plateau in Umbria, an area well-known all over the world for its high-quality products and for being the cradle of Umbria gastronomic tradition.
La Valletta company is the equivalent of quality and is the result of a long farming tradition. Its production lands have a long history of artisanal agriculture that guarantees a controlled production process, from harvesting to packaging. The optimal environmental and climatic conditions of this place have always been a guarantee of the uniqueness of the product, which stands out for its colour, flavour and short cooking time. Lentils by Colfiorito are easily recognisable because they are very small and have a characteristic colour, rich in nuances ranging from yellow to green to red. These two aspects also depend on the production soil and distinguish them from other less prized single-coloured varieties.
Lentils from the Colfiorito plateau. May contain traces of gluten
Lentils from the Colfiorito plateau. May contain traces of gluten
THE BEST WAYS TO TASTE IT
Tender and very tasty, they will be ready in 20 minutes without pre-soaking and are excellent in stews, purées or soups. The rind remains perfectly intact during cooking, maintaining their typical small shape. This makes them particularly suitable if you want to create an elegant and inviting dish.
COOKING TIPS
The traditional recipe for New Year's Eve dinner in Italy requires that stewed lentils are served with Zampone or Cotechino. If you want to recreate a typical Umbrian recipe, we recommend the traditional recipe for Colfiorito lentils with tomatoes and potatoes, flavoured with spices such as bay leaves, sage and rosemary. Colfiorito lentils are also ideal for more innovative and modern recipes such as a lentil burgers, creamy soups to taste with pumpkin chips and stracciatella cheese, fresh salads or finger food for summer lunches and tasty starters.
HISTORICAL BACKGROUND
Lentils have an ancient history and have been the most widely cultivated and consumed legume since ancient times. Their great protein and nutrients supply have made them a highly valued product over the centuries. The first traces of this legume date back to the time of the Assyrians, Egyptians and Greeks. According to the legend, they inspired the name of one of the most important Roman families of that period, the Lentuli, from the Latin name for lentils, 'lens'. Today they are still a symbol of good luck and prosperity, given their shape, which resembles that of coins. This belief is based on an ancient ritual of giving a bag full of lentils as a gift at the end of the year as a symbol of good luck, wishing that they would turn into gold doubloons. From this ancient tradition comes the custom of serving them with Zampone or Cotechino, still followed nowadays.
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