The Lenticchia di Santo Stefano di Sessanio is a small legume cultivated on the Abruzzo highlands at the foot of Gran Sasso, at an altitude of over 1200 meters. This mountain environment, with its harsh climate and poor soils, gives the legume distinctive organoleptic characteristics: an intense flavor and delicate texture that is maintained even after cooking, without tendency to fall apart.
The lenticchia presents itself with a color ranging from brown to grey-green, with a slightly irregular appearance and very small grain size. Thanks to the area's soil and climate conditions, it develops more pronounced aromas and flavors compared to varieties cultivated in the plains, making it particularly appreciated in traditional Italian cuisine.
In the kitchen it lends itself to simple and genuine dishes: soups, stews, side dishes and complete meals where its delicate yet distinctive flavor finds maximum expression. Recognition as a Slow Food Presidium certifies the commitment to preserving this agri-food heritage through sustainable cultivation practices.
