Organic Onano PGI Lentils

Alta Tuscia lentils, certified PGI and organic: very thin skin, 20 minutes cooking time without soaking

From the ashes of the Volsini volcano, a lentil that melts in your mouth and that the earth wanted small, tender and sweet

Cerqueto's Organic PGI Onano Lentils

Le Organic Onano PGI Lentils they unite in a single bag the two most serious guarantees that a legume can bring: theProtected Geographical Indication, which certifies the origin in the municipalities of Alta Tuscia Viterbese, and the certification from organic farming, which certifies how they were grown, without synthetic fertilizers or herbicides. Cerqueto grows them in Acquapendente, a few kilometers from Onano, and selects them in its own facilities, grain by grain.

They are lentils a small, with a color that fades from green-brown to light brown, with a such a thin skin does not require soaking: 20 minutes cooking, and they are ready, whole and velvety, with a sweet and delicate flavor and a natural creaminess that thickens soups and creamy soups without the need for sieving. Dried, produced in Italy, to keep in the pantry for those evenings when you need a good dish in half an hour, with the usual advice: add salt only at the end of cooking.
 
 
 

The roots of these Onano Lentils are deep in tradition

To understand why the Onano Lentil is different from all the others, you have to look under your feet. The plateau on which it grows is the northern edge of the Volsini volcano, the large volcanic complex that hundreds of thousands of years ago carved out the caldera now occupied by Lake Bolsena and covered the Alta Tuscia region with ash, pozzolana, and tuff. Those soils, light, dark, rich in potassium and minerals, drain water and heat up quickly: the lentil grows there without stress, develops a very thin skin, and accumulates a sweetness in the grain that clay soils lack. Onano lentil she is, literally, daughter of the volcano.

Lentils, after all, have always had something to do with destiny. In the book of Genesis, Esau gives up his birthright to his brother Jacob for a lentil dish, and for three thousand years the expression has referred to something sold off for hunger or haste: an injustice to the legume, which in that story is the only one not to deceive anyone. In the peasant homes of Alta Tuscia, lentils have for centuries been the dish of Christmas Eves and holidays, of Christmas Eve and New Year's Eve, cooked in a crock with lard and bay leaves: simple in ingredients, rich in everything else.
 
 
 

Choosing Organic Onano PGI Lentils means taking care of yourself.

Lentils are the legume with the best ratio between protein and cooking time: about a quarter of the dry weight is protein, and combined with a cereal, spelt, rice, or bread, they provide a complete amino acid profile. The carbohydrates are slow-release, with very little sugar, and the fibers abundant, they promote satiety and intestinal regularity, with a favorable effect on blood sugar and cholesterol.

They are among the legumes richest in Iron and folate, with potassium, magnesium, zinc and B vitamins, and the very fine skin of the Onano Lentil makes them particularly digestible, also suitable for those who have a poor tolerance for other legumes. Cultivation Biological It guarantees the absence of synthetic pesticide residues in a food that is consumed whole, while the brief cooking, without soaking, better preserves nutrients and makes the legume a daily ally, not just on Sundays.
 
 
 

Best Uses: Organic Onano PGI Lentils

• LENTIL AND MONOCOCCO SPELT SOUP: brown some chopped vegetables with a pinch of Dried Rosemary, add the lentils and the Organic Einkorn Pearly Spelled, two tablespoons of Organic Tomato Concentrate and cover with hot broth. Twenty-five minutes, salt at the end, and a grating of Pecorino Romano DOP Organic: two crops from Alta Tuscia on the same plate, as in the rotations of the past.
• LENTILS WITH CREAMED COD AND ESCAROLE: boil the lentils al dente and season them with oil and a pinch of Organic Malabar White Peppercorns. Sauté the Organic Escarole Endive with garlic and arrange it on the warm lentils, then a quenelle of Creamed Cod in the center: the Christmas Eve dish reinvented, ready in twenty minutes.
• WARM LENTILS WITH MUSHROOMS AND BURRATA: sautéed Fresh Champignon Mushrooms with oil, garlic and Organic Dried Thyme, add them to the freshly cooked lentils and serve on the plate with a Lazio buffalo burrata open on top, melting with the heat: earth, forest and milk in a unique autumn evening dish.

The Producer: Cerqueto

Preserving the traditional products of Tuscia and growing them organically: the Onano Lentil PGI Organic is the synthesis of Cerqueto's two guiding principles. Founded in 2001 in Acquapendente by a family farm, Cerqueto has made this legume the symbol of its work, following it from the volcanic field to the selection in the company's facilities, to the final bag, with the traceability of those who know each field by name.
 
 
 

Ingredients

Organic ingredients: Onano PGI lentils.

May contain traces of cereals containing GLUTEN (SPELLED, BARLEY, WHEAT), SOY e LUPINS.

Made in Italy.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1480 kJ / 350 kcal
• Fat: 1 g, of which saturated fatty acids 0,1 g
• Carbohydrates: 55 g, of which sugars 1,5 g
• Fiber: 13 gr
• Protein: 24 gr
• Sale: 0,02 gr

Indicative average values ​​for dried lentils.
 
 
 

Preparation and Storage

Soaking: not necessary. Cooking time: Cook for about 20 minutes, starting with cold water and bringing to a gentle boil. Cerqueto's tip: add salt to the cooking water only at the end, once the legumes are cooked. Store in a cool, dry place, away from light; after opening, keep in a tightly closed jar. Cooked lentils will keep in the refrigerator for 3 days.
 
 
 

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