The real peculiarity of this lentil is the land where it raise: the Sibillini Mountains. This legume raise without difficulty in high altitude and does not need any chemical treatment or process. This is the guarantee of authenticity. This lentils are small and got a large range of colours: from green to brown. It is very tasty and does not need to soak before cooking. And on the top of that it stays firm after cooking, it does not leave the peel.
Fattorie Subrizi has started their business in the late nineteenth century, they used to cultivate with traditional methods in high altitude fields between 300 and 500 m. Since this period agriculture has changed a lot, but their company has continued with the same old traditional techniques. Fattorie Subrizi has always used antique methods like lunar calendar, in aim to respect the environment. Today their production have a lot of legumes and cereals: from toasted barley to legumes used for soup and cereals.
General information: Legumes are perfect for the creation of delicious soups, but with the addition of tomato sauce or other flavours, they can also be used to toss pasta dish. In any way you want to enjoy them, you need to cook them first. How to eat: soak the legumes for approximately 12 hours. Boil them in salted boiling water for about 40 minutes, or at least until they are tender. Enjoy them according to the recipe you have chosen.
Lentils from Sibillini Mountains.