The lentil is one of the most ancient alimentary plants that the man has known, it was born in Mesopotamia, to the dawns of the agricultural civilization, then it has spread all over the world.
The cultivation of the lentil is practiced in the disadvantaged areas where, thanks to the brevity of the biological cycle and the autumn-spring cycle, despite the recurrent drought, it succeeds in giving satisfactory, even if modest, productions.
In Umbria this pulse is located in narrow areas (Castelluccio particularly, but also Annifo and Colfiorito), where the conditions of climate and ground confer high qualitative merit to the product for taste and facility of cooking.
The quality more appreciated is that cultivated in Castelluccio (1400 m.), with very small green seed. The lentil of this area is not chemically treated and doesn't have antiparasitical residues, this is due to the particular environmental conditions and the workmanship of the ground (without the use of chemical substances). The ploughing and the sowing take place in spring.
At the end of July or in the first part of August the cut takes place when the small pods are not too much buckets, in this case there is the risk to lose all the seeds. After the harvest, the plants are prepared on the field in parallel lines for some days, up to the complete desiccation of the lentils. When the seed is sufficiently dry a mechanical selection takes place for eliminating the seeds. The cleaning of the pulse is still made by hand, grain for grain in the weeks and in the following months after the harvest.