$9.49
In stock
Net wt. 14.1 oz/400 g
Red Curry Lentils with Sweet Potato and Spinach. This is a real winter warmer! You can use any color lentil, as what gives the curry its red color is the red curry paste and the turmeric. Check out the recipe from NY Times Cooking.
A great summer salad Orzo Salad with Lentils and Zucchini, from the NY Times Cooking.
Tuscany in central Italy.
Italy on the world map.
Umbrian Lentils from La Valletta have gained global renown, with one of the most prized cultivars hailing from Colfiorito. Nestled on the magnificent Colfiorito plateau in the heart of the Umbria-Marche Apennines, La Valletta—a family-run farm for three generations—cultivates these exceptional legumes at elevations ranging from 800 to 1000 meters above sea level. Colfiorito’s unique microclimate and naturally rich terroir create ideal conditions for growing lentils. The lentils are vine-dried and harvested between July and August.
A treasured culinary gem of Umbria, Colfiorito lentils are distinguished by their petite size, very thin skin, delicate earthy flavor, and al dente texture when cooked properly. This variety does not require pre-soaking and cooks to perfection in just 20 minutes. They retain their shape beautifully and are excellent in stews, purées, and soups.
These precious lentils can stand up to rich meats such as pork chops and steak or try making Lentil soup with smoked sausage NY Times Cooking . In Italy, a traditional New Year’s Eve dinner demands stewed lentils accompanied by cotechino. Or make a lentil ragù with aromatics such as garlic and rosemary, soffritto, and diced browned pancetta. La Valletta recommends using their lentils to top a creamy squash soup. Always be sure to drench them in great olive oil like Crudo or Tonda Iblea.
Founded in 1985 by Antonio and Adriana Cappelletti, the La Valletta farm is located within a protected regional park in Colfiorito, a magnificent plateau nestled in the heart of the Umbria-Marche Apennines. Situated at elevations ranging from 800 to 1000 meters above sea level, Colfiorito’s unique terroir and microclimate provide optimal conditions for cultivating legumes.
Although Antonio and Adriana had envisioned a future for their children away from the hardships of farming, their son Alessandro developed a passion for working in the fields at a young age, while their daughter Rosalba found joy in meticulously packing bags of lentils by hand. As the siblings put it, “We came from the earth, and we remained attached to the earth. We are still trying to return the love and care in which we grew up.” Today, three generations of the Cappelletti family are engaged in the company, with Alessandro and Rosalba leading the way. Using traditional agriculture methods that respect the earth and its resources, the farm now spans 150 cultivated hectares. La Valletta’s deep commitment to sustainability extends to their packaging, deliberately chosen to contribute to a plastic-free future.
Over time, “La Valletta” has evolved from the simple name of the Cappelletti family’s land to a brand synonymous with authentic, high-quality legumes.
Net wt. 14.1 oz/400 g
Shipping calculated at checkout.
