DELICIOUS LENTILS OF VILLALBA SLOW FOOD: IDEAL FOR MAKING TRADITIONAL DISHES.

Villalba lentils are a traditional agri-food product of high value, recognized by the Sicily region and the Ministry of Agriculture. Produced and packaged in Villalba, these large-seeded lentils are handcrafted, today as in the past, so as to carry on the ancient traditions of the Sicilian territory.

Given the large seed, Villalba lentils need rather long cooking times, around 58 minutes. The beauty is that despite these long cooking times, the seed does not fall apart, it remains compact, so as to guarantee maximum yield and the possibility of accompanying each dish in the best possible way.

Legumes in fact, like these lentils are undoubtedly an excellent accompaniment to meat and fish, but they are also perfect to enjoy alone and to combine with many different types of ingredients. They can of course also be used for the preparation of soups and soups. In short, an absolutely versatile product, which can be easily brought to the table every day.

Large, tasty, compact, Villalba lentils are also famous for their excellent organoleptic characteristics. This is a legume with a high protein content, as much as 27.1 g of protein per 100 g of dry product. They are also high in iron, 5.1 g per 100 g of product.

Recently the large-seed lentils of Villalba have experienced what we can call a real Risorgimento. When studies brought to light their excellent organoleptic characteristics, in fact, these lentils were considered capable of integrating protein and iron deficiencies impeccably.

The cultivation, processing and respectively conservation takes place ONLY manually according to the peasant tradition.