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These are a renowned local variety of lentil known as “lenticchia di castelluccio”. Grown by the Bea family on the family's stunning estate in Montefalco, Umbria, these specialty legumes are a concentrated source of protein, fiber, vitamins, mineral salts, iron, potassium and phosphorous. Tasty and easy to work with in the kitchen, they need not be blanched nor pre-boiled before cooking; a mere wash in running water will prepare this lentil for use. Stay tuned on our journal for a “starter recipe” created by Francesca Bea, Giampiero’s wife.

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