The lentil has been consumed since prehistoric times, its use is widespread in the Mediterranean basin and in particular in Italy. The variety we grow is distinguished from the more common lentils by its delicacy and small size (it does not require soaking), distinctly vegetal aromas and pleasant chewing.
Use: pure or as the main ingredient in soups and stews. Together with other cereals or legumes, paying attention to the cooking times of the different ingredients, it lends itself to tasty winter and summer preparations.