Sicilian Black Lentils from Enna. The Sicilian Black Lentils from Enna are small and smooth seeds, representing one of the oldest cultivars of the Sicilian interior. They have a high percentage of protein and fiber and a low fat content. The very short stem of our Sicilian Black Lentils from Enna allows for a 100% manual cultivation. Production: Enna. They are a typical legume from the province of Enna, rich in iron and with an intense flavor. The Sicilian Black Lentils from Enna are an ancient legume and at risk of extinction, therefore particularly rare and precious, as this variety requires the use of manual labor during the production phases, and it is possible to cultivate small areas. They are a SlowFood presidium. Production Location: the Enna Hills. The Enna Hills are part of that Sicilian interior where cereals and legumes alternate with olive groves and orchards. In this territory, cold and humid in winter, hot and arid in summer, during the period between winter and spring, farmers have always cultivated traditional legumes passed down from generation to generation, such as the Sicilian Black Lentils from Enna. They are among the most characteristic, due to the coloration that clearly distinguishes them from all others. Sicilian Black Lentils from Enna, small, with a black skin, but with a red-brown interior. Grown in loose soils, very rich in iron and protein, they improve soil fertility. The genetic variability of the Sicilian Black Lentils from Enna (evidenced by the frequent presence of non-black seeds) is not a defect, but rather a richness, which allows them to survive and adapt to climate change that is making these areas increasingly arid. Characteristics: Type: Legume, Color: black skin, red-brown interior, Properties: Rich in iron, protein, soil fertility. Usage tips: Use our Sicilian Black Lentils from Enna to make a soup, as a simple side dish, in stew, for making pasta or risotto. Cultivation Technique: Manual. Certification: SlowFood presidium 100% Sustainable Agriculture. Recipes with Sicilian Black Lentils from Enna: A quintessential poor food, they are a fundamental ingredient of local cuisine. Classic recipes include soup, enriched with local vegetables and flavored with basil or wild fennel, and pasta and lentils, prepared with broken spaghetti. Try this tasty recipe: Sicilian Black Lentil Soup from Enna with Porcini Mushrooms.
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Sicilian Black Lentils from Enna. The Sicilian Black Lentils from Enna are small and smooth seeds, representing one of the oldest cultivars of the Sicilian interior. They have a high percentage of protein and fiber and a low fat content. The very short stem of our Sicilian Black Lentils from Enna allows for a 100% manual cultivation. Production: Enna. They are a typical legume from the province of Enna, rich in iron and with an intense flavor. The Sicilian Black Lentils from Enna are an ancient legume and at risk of extinction, therefore particularly rare and precious, as this variety requires the use of manual labor during the production phases, and it is possible to cultivate small areas. They are a SlowFood presidium. Production Location: the Enna Hills. The Enna Hills are part of that Sicilian interior where cereals and legumes alternate with olive groves and orchards. In this territory, cold and humid in winter, hot and arid in summer, during the period between winter and spring, farmers have always cultivated traditional legumes passed down from generation to generation, such as the Sicilian Black Lentils from Enna. They are among the most characteristic, due to the coloration that clearly distinguishes them from all others. Sicilian Black Lentils from Enna, small, with a black skin, but with a red-brown interior. Grown in loose soils, very rich in iron and protein, they improve soil fertility. The genetic variability of the Sicilian Black Lentils from Enna (evidenced by the frequent presence of non-black seeds) is not a defect, but rather a richness, which allows them to survive and adapt to climate change that is making these areas increasingly arid. Characteristics: Type: Legume, Color: black skin, red-brown interior, Properties: Rich in iron, protein, soil fertility. Usage tips: Use our Sicilian Black Lentils from Enna to make a soup, as a simple side dish, in stew, for making pasta or risotto. Cultivation Technique: Manual. Certification: SlowFood presidium 100% Sustainable Agriculture. Recipes with Sicilian Black Lentils from Enna: A quintessential poor food, they are a fundamental ingredient of local cuisine. Classic recipes include soup, enriched with local vegetables and flavored with basil or wild fennel, and pasta and lentils, prepared with broken spaghetti. Try this tasty recipe: Sicilian Black Lentil Soup from Enna with Porcini Mushrooms.
