One of the most valuable types of lentil is grown in the area around Castelluccio in Umbria at an altitude of 1400m. It is grown without the use of chemicals and in the following crop rotation: lentils - rest - cereals. The average annual production on the Castelluccio plateau is only a few hundred quintals. The special advantage of this small legume is that it does not need to be soaked before cooking. It can be cooked without losing its shell or becoming mushy and the kernel remains firm. These mountain lentils also have a nutty aroma. They are ideal for hot and cold dishes.