It has always been cultivated on the karst plains of Castelluccio, within the Monti SibilliniNational Park , at an altitude ofaround 1,500 metres.
The average quantity produced per year is limited. This makes it a niche product. Thanks to the rather rigid climatic conditions in which it grows, the Castelluccio lentil is the only legume that does not need to be treated for conservation because it is not attacked by the weevil, an insect whose larvae feed on legumes.
Castelluccio lentils have remarkable nutritional qualities: all their proteins , vitamins , fibres and mineral salts make them excellent for those who need a diet rich in iron, potassium and phosphorus, low in fat and very nutritious.
Another important characteristic of the Castelluccio lentil is the thin and tender skin that allows cooking directly without soaking, significantly reducing preparation times.
