Lentils

The lentil was one of the first legumes to be cultivated and consumed by man (8000 to.C), representing today one of the main food sources. With regard to the lentils of Capracotta, the origins are ancient. In the past, in fact, these small but precious legumes were grown by every family of the place, representing one of the main foods for the livelihood in the high mountains. The “miccole” (so are called lentils in the local dialect, and the result is the name of the company) in order to grow, need a stony ground, but, above all, unspoilt, typical of the mountains capracottesi. Only these factors associated with the high altitude (from 1400m to 1600m s.l.m) of the area of production, give the miccole an extraordinary taste and distinctive, making them unique on the plan, the organoleptic and nutritional qualities and for this reason sought after.

The cultivars endemic to the company are two. The first variety, of a more ancient memory than the second one, it shows a marked polychrome goes from black-brown to dark orange to red brick and a structure tegumentale well-developed and robust. This lentils after cooking, which never exceeds 20 - 30 minutes, not mushy, still firm and tasty. The second cultivar is a colour in monochrome, with shades ranging from light brown to reddish brown, and the integument of the seed is slightly thinner than the previous one, but with all other characteristics unchanged. In both the first and second dimensions of the seeds are very small and the taste is nearly identical, that is exceptional.

The scerbaturaLe cultivation techniques involve several stages, all of extreme importance: it starts with land preparation followed by planting. Then when the small plants have already been developed you progress to the weed control manual, laborious, but necessary to combat the weeds (to be repeated multiple times in the span of the whole cycle of production). After the yellowing of the plants after the ripening, it goes to collection performed by carpitura manual, the method used by always tearing delicately into the plant from the ground and is practiced mainly in steep areas and rocky or with mowing. Then you rake in the care of the seedlings, placing them in windrows and, after 2 days of drying in the sun, gather in a single point, and start typing, which allows the complete dehiscence, facilitating the escape of the peas from the pod.

Product added to wishlist

FoodWays.it uses cookies to offer you a better browsing experience.
If you want to learn more, read our dedicated page.