Production

THE CASTELLUCCIO DI NORCIA IGP LENTIL

Famed since ancient times, the Castelluccio di Norcia lentil is cultivated within the Monti Sibillini National Park, on the karst plains of Castelluccio at altitudes reaching up to 1500 meters.
Rich in iron, proteins, and minerals, these lentils are also distinctive for their multicolored appearance (striped, yellowish, brownish) and their relatively small size.
In June 1997, it received the prestigious European Protected Geographical Indication (PGI), protecting and preserving the integrity of the product from potential fraud.

Sowing takes place in spring as soon as the snow melts. From that point until harvest, the weather plays a critical role, with excessive rain or long droughts potentially impacting the yield significantly.

The cultivation techniques remain as they were in ancient times, utilizing only organic fertilizers without any chemical substances (herbicides, pesticides).
Harvest begins in late July and the first half of August. Until a few years ago, harvesting was done exclusively by hand, a laborious and lengthy process aided by labor imported from neighboring countries. Women would walk up to Castelluccio and stay until the end of the harvest.

As the lentils are reaped or, as is now common, cut with machines, they are collected in small heaps arranged in long parallel rows to dry in the field. Only when dry are they loaded and taken to an area in the Pian Grande known as "aia" where they will be threshed. This operation was traditionally done manually using two sticks (lu mazzafrustu), tied together and rotated to rhythmically strike the lentil plants scattered on the ground, or by having them trampled by horses.

After threshing, in the weeks and months that follow, cleaning operations with various types of sieves and finally manual cleaning known as "a dito" occur before the final cooking.

The high-altitude terrain, relatively poor in organoleptic substances, and the climatic conditions with sometimes harsh temperatures, endow the Castelluccio lentils with unique characteristics, an unmistakable flavor, and ease of cooking even without pre-soaking the seeds.

At our place, you can taste them cooked simply as they once were, with celery salt, garlic, and oil, and enjoy a special dish that is not only delicious but also beneficial, being rich in iron and easily digestible proteins.

CHEESE AND RICOTTA PROCESSING

In our company, the techniques we use for producing pecorino cheese and ricotta have been unchanged since ancient times, and today, we still use only milk, rennet, and salt. The milk is heated to a temperature of 37-38°C, and in the meantime, the rennet is prepared in the correct proportions. Once the milk is warm, the rennet is added, and after about thirty minutes, the curd forms. An interesting note is that the readiness of the curd can be checked by touching it with a hand, which should remain perfectly dry. The curd is then broken down into granules, heated again, and allowed to rest for about 10 minutes. Finally, the curd granules are placed into molds and, with hand pressure, the whey is expelled. Salting follows thereafter.

Ricotta is subsequently made by heating the whey and allowing it to rest until the ricotta surfaces, which must be quickly scooped out and placed into special containers known as "fuscelle".

Ricotta not consumed fresh is placed into cloth bags the following day and left in the open air for two or three days to dry, then it is covered in salt and aged as salted ricotta, following the traditional techniques used by shepherds.

A key feature of our process is the use of raw milk, which is not subjected to heat treatments like those in industrial productions, allowing us to preserve the natural flora and nutritional values of freshly milked milk.

Lovers of pecorino and ricotta will notice that their flavors can vary throughout the year, as the taste of the milk is influenced by the sheep's diet, which changes with the altitude of the pastures and the type of grass that varies with the seasons. The pastures of the Piani di Castelluccio and the surrounding mountains, pristine and particularly rich in botanical variety, represent excellence.

From Fresh to Salted Ricotta

Historically, salted ricotta was made from leftover fresh ricotta from the morning to preserve it and to have more food for consumption during winter.
Grandma Marietta used to say that in her time, sweets were also made with boiled salted ricotta during winter.
Today, it is a true delicacy that some prefer even over cheese.
Salted ricotta can be stored for many months and is excellent even if a thick layer of mold covers it, which some find appealing. We recommend removing the mold gradually as it is consumed.

Processing Stages:

Equip yourself with a possibly blue-checked cloth, traditionally used for the "tascapane" of shepherds, sew it after folding one part over the other into a triangle shape, and add two ties. This cloth becomes what is dialectically called "caciottu," a bag that will contain the ricotta and shape it into a "pear" form.

If you are not using leftover ricotta from the previous day but are preparing it exclusively for salting, it should be cooked more, which makes shaping the caciotti easier.

Place one and a half portions of ricotta in a caciottu and tighten it by tying the laces. Hang the bag and let it dry outdoors for three or four days.

After this period, tie a knot under the bag so the ricotta tightens further and loses all the whey residues. Leave it hanging like this for another two days. Untie the caciottu, remove the ricotta, and sprinkle it with a thin layer of salt. Just salt. Leave it like this for at least a week.

At this point, cover it with a layer of wheat bran. The preparation ends here. Since it is preserved only with salt, the ricotta will tend to mold, which should be removed when it is consumed.

Now it can be enjoyed simply as is or melted into pasta, perhaps with a tomato sauce, truffle, or other spicy sauces.