The Lenticchia di Castelluccio di Norcia IGP comes from a long tradition of Umbrian agriculture civilisation. The high plains were the lentils are cultivated are situated 1400 m above sea level, in the middle of the mountain chain known as Sibillini, which is also a part of the National Park. The Castelluccio plain is a spectacular piece of land form the naturalistic point of view where sun, air, water and aromas of Nature have remained intact under a magic spell; bit it is also a spectacle with an explosion of colour which offers in the month of June the famous flourishing of lentils. In these plains the ecotypes of lentils have always been cultivated with the characteristics which derive from this particular environment and the traditional cultivation techniques used which have remained intact through the centuries.
The Lenticchia di Castelluccio di Norcia must not be immersed in water before cooking; it should be immersed in cold water and put directly on fire, with celery and a piece of garlic. The average cooking time is around 20 minutes, and it must not be over cooked so as not to loose the skin. It is important to add salt at the beginning or at the end of cooking. Together with zampone or cotechino lentils form a traditional Italian dish which is served in the Christmas period, or rather on New Year's Eve, exactly at midnight, as it is said they bring richness and prosperity.
The wording "Lenticchia di Castelluccio di Norcia" and the distinctive community stamp for the Pgi appear on every package or label.