Fruit, vegetables and pulses

Santo Stefano di Sessanio lentil

Santo Stefano di Sessanio lentil, a tiny dark seed from high on the Gran Sasso

Only a few millimetres across and somewhere between brown and violet, this lentil was selected over centuries on the slopes of the Gran Sasso, among long winters and poor limestone soils. Planted at the end of March and scythed largely by hand, it is left in small stooks so the plants can finish feeding the seeds. A Slow Food Presidium and a traditional agri-food product (PAT) of Abruzzo.

• Straight into the pot, no soaking: its small size and porous skin see to that
• A deep, full flavour you would not expect from a seed this small
• Round, dark, harvested in August: check the origin, as lentils from elsewhere borrow its name

How to enjoy it. Simmer it slowly under a lid, just covered with water and seasoned with garlic cloves in their skins, bay, salt and extra virgin olive oil: the lentils keep their shape.

Production areas

Abruzzo

Season

[object Object]

The full story, sources and places on apulica.com →