Mountain Lentils from Principato di Lucedio
Italian Lenticchie for Soups, Sautés & Salads
In Italy, lentils are often served on New Year’s Eve symbolizing the hope for good fortune and wealth in the coming year. The superstition is the more lentils you eat at midnight, the richer you will be. They are traditionally cooked simply with carrots, onion, celery and bay and topped with cotechino (an Italian pork sausage originating in Emilia-Romagna that is slowly steamed or boiled and sliced).
One taste of the Mountain Lentils from Principato Lucedio—one of Italy’s premier rice-growing estates—and you’ll want to spread the wealth and enjoy them all year-round. These small, pale brown pulses have an earthy nuttiness with a delicate minerality and hold their shape when cooked. Keep a bag in your larder for hearty soups, stews, braises and warm salads.
About the producer
When Napoleon Bonaparte was ceded the Lucedio Estate in 1807, it's hard to imagine he intended to spend the time and effort that its future owner, Count Paolo Cavalli d'Olivola, would spend to grow Italy's finest rice. In 1937, the Count bought the estate, increasing the property to over 400 hectares of rice fields, creating Italy’s largest rice estate. Today, his daughter, Countess Rosetta Clara Cavalli d’Olivola, oversees the restoration of the estate and the farming of the rice fields with zealousness and utmost care.
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