Lentils from Sicily - Az. Agricola Fastuchera

Lentils from Villalba stand out for their high content of iron, protein, phosphorus and potassium.

The cultivation, sowing and harvesting are done manually. The plants are harvested in late June and dried in small bundles for 5-8 days in the fresh air until the seeds separate.

Because of their intense flavor they are suitable for soups or as a side dish to meat dishes.

In 2004, the lentils of Villalba were recorded by the Ministry of Agriculture in the list of typical traditional products of Italy. And since 2012, the Villalba lentil are a Slow Food product.

Manufacturer: Fastuchera Azienda Agricola

Presidio Slow Food

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Green lentils from Villalba
Lentils from Villalba stand out for their high content of iron, protein, phosphorus and potassium.
Articolo - 05/01/2015 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Lentil soup with lentils from Villalba with Quadrucci
Ingredients for 4 people: - 250 g lentils from Villalba "Fastuchera" - 50 g quadrucci from Tumminia wheat "Fastuchera" - Organic extra virgin olive oil "Clivio degli Ulivi" - 1/2 onion - Salt from Trapani - 150 g pancetta "Az. Agricola Pontoglio"
Ricetta - 08/12/2014 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )



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