Sicily Black Lentils from Enna. The Sicily Black Lentils from Enna are a small and smooth seed, representing one of the oldest cultivars of the Sicilian inland. They have a high percentage of protein and fiber and a low fat content. The very short stem of our Sicily Black Lentils from Enna allows only a 100% manual cultivation. Production: Enna. They are a typical legume of the province of Enna, rich in iron and with an intense flavor. The Sicily Black Lentils from Enna are an ancient and endangered legume, therefore particularly rare and precious, since this variety in the production phases requires the use of manual labor, and it is possible to cultivate small extensions. They are a SlowFood presidium. Production Area: the Enna Hills. The Enna hills are part of that Sicilian inland where cereals and legumes alternate with olive groves and orchards. In this territory, cold and humid in winter, hot and dry in summer, during the period between winter and spring, farmers have always grown traditional legumes passed down from generation to generation, such as the Sicily Black Lentils from Enna. They are among the most characteristic, due to the coloration that distinctly separates them from all the others. Sicily Black Lentils from Enna, small, with black skin, but inside red-brown. Grown in loose soils, very rich in iron and protein, they improve soil fertility. The genetic variability of the Sicily 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 the climate change that is making these areas increasingly arid. Characteristics: Type: Legume, Color: black skin, red-brown inside, Properties: Rich in iron, protein, soil fertility. Usage tips: Use our Sicily Black Lentils from Enna to make a soup, as a simple side dish, in stew, to make pasta or risotto. Cultivation Technique: Manual. Certification: SlowFood presidium 100% Sustainable Agriculture. Recipes with Sicily Black Lentils from Enna: The quintessential poor food, they are a staple ingredient in local cuisine. The classic recipes are the soup, enriched with local vegetables and flavored with basil or wild fennel, and pasta and lentils, prepared with broken spaghetti. Try this delicious recipe: Soup of Sicily Black Lentils from Enna with Porcini Mushrooms.
KDV dahil fiyat
Sicily Black Lentils from Enna. The Sicily Black Lentils from Enna are a small and smooth seed, representing one of the oldest cultivars of the Sicilian inland. They have a high percentage of protein and fiber and a low fat content. The very short stem of our Sicily Black Lentils from Enna allows only a 100% manual cultivation. Production: Enna. They are a typical legume of the province of Enna, rich in iron and with an intense flavor. The Sicily Black Lentils from Enna are an ancient and endangered legume, therefore particularly rare and precious, since this variety in the production phases requires the use of manual labor, and it is possible to cultivate small extensions. They are a SlowFood presidium. Production Area: the Enna Hills. The Enna hills are part of that Sicilian inland where cereals and legumes alternate with olive groves and orchards. In this territory, cold and humid in winter, hot and dry in summer, during the period between winter and spring, farmers have always grown traditional legumes passed down from generation to generation, such as the Sicily Black Lentils from Enna. They are among the most characteristic, due to the coloration that distinctly separates them from all the others. Sicily Black Lentils from Enna, small, with black skin, but inside red-brown. Grown in loose soils, very rich in iron and protein, they improve soil fertility. The genetic variability of the Sicily 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 the climate change that is making these areas increasingly arid. Characteristics: Type: Legume, Color: black skin, red-brown inside, Properties: Rich in iron, protein, soil fertility. Usage tips: Use our Sicily Black Lentils from Enna to make a soup, as a simple side dish, in stew, to make pasta or risotto. Cultivation Technique: Manual. Certification: SlowFood presidium 100% Sustainable Agriculture. Recipes with Sicily Black Lentils from Enna: The quintessential poor food, they are a staple ingredient in local cuisine. The classic recipes are the soup, enriched with local vegetables and flavored with basil or wild fennel, and pasta and lentils, prepared with broken spaghetti. Try this delicious recipe: Soup of Sicily Black Lentils from Enna with Porcini Mushrooms.
