One of the most valuable lentil varieties is grown around Castelluccio in Umbria at an altitude of 1400m. Cultivation is done without the use of chemicals and in crop rotation: lentils - fallow period - cereals. The average annual production on the Castelluccio plateau is only a few hundred quintals. The special advantage of this small legume is that it does not need to be soaked before cooking. It withstands cooking without losing its skin or becoming mushy, and the core remains firm. Additionally, these mountain lentils have a nutty aroma. They are ideal for both hot and cold dishes.