Our Products Agriturismo La Valle delle Aquile

Called by the inhabitants of Castelluccio "slow", is the representative product of the country for excellence.

Use of this legume is very old as evidenced by the discovery of seeds in Neolithic graves dated 3000 BC

The lentil is an annual plant, which blooms from May to August, belonging to the family of legumes.

The unmistakable flavor, the very small size, resistance to pests and the only organic cultivation, now make it a sought-after product.

Flowed labor from neighboring countries, for most women, "The Carpirine, hard work and long.

Is now used, almost always to mechanical mowers, but the rhythm and "Ritual", oblige, make the collection a moment of maximum effort for the local peasants.

INGREDIENTS: 400 grams of lentils, 2.5 liters of water, 1 stalk celery, 1 clove of garlic, salt and pepper.

PROCEDURE: Place lentils in a pan, preferably clay, add water, celery and garlic. Bake for 20/25 minutes. When almost cooked add salt and olive oil. Serve with toasted bread toasted with garlic and oil.

IMPORTANT: The lentil of Castelluccio MUST NOT BE REQUIRED TO BATHROOM.

For centuries it has been the staple food of the Romans it was considered a very valuable asset, act as the bargaining and participate in the ritual of marriage, was also used in some religious ceremonies, as a propitiatory gift to the gods.

He always had a great success thanks to the fact that it is very resistant to cold.

Spelled is without doubt the most suitable cereal for his many qualities: versatility, ease of cooking, taste and traditional characteristics.

Bake in a fairly short time (45 minutes), much less barley and rye;

does not have the taste of bran of whole grains while containing several fibers (about 7%), and thus has a neutral flavor that marries well with any cold or hot preparation;

absorbs a considerable amount of water in cooking, almost 2.5 times its weight, giving an index of satiety remarkable.

And 'so the best way to prepare grain dishes and is the least absolute calorie (335 calories per 100 grams).

INGREDIENTS: 200 grams of barley, 150 g of tomato sauce, 1.2 liters of about meat or vegetable broth, 1 onion, 1 stalk of celery, 50 g of bacon or ham or sausage, 3 tablespoons extra virgin olive oil, red pepper and salt.

PROCEDURE: Chop the onion and celery. Heat oil in a pan and fry the chopped bacon, cut into cubes with the smallest. When the onion begins to brown, add the tomato and pepper and let it form a flavorful sauce. Now stretch the broth, you taste and add the farro. Continue cooking for about 45 minutes, stirring often.

This Farm pack It puts at your disposal its own production of lentils and farro.