"VILLALBA LENTIL (Slow Food Presidium) 500g - (Presidium Slow Food)

Lentil i Villalba' takes its name from the Sicilian village of its origin, Villalba, a small rural centre in the centre of Sicily, in the province of...
In stock
Can be sold both to Businesses and to Consumers
Gluten-Free
5.50 without VAT
( 5.72 including taxes)

Minimum quantity for ""VILLALBA LENTIL (Slow Food Presidium) 500g - (Presidium Slow Food)" is 4.

+
REQUEST FOR BULK PRICE

Producer

Contact Seller
  Villalba, Caltanissetta, Italy

Shipping Countries

European Union

Report this Product
Lentil i Villalba' takes its name from the Sicilian village of its origin, Villalba, a small rural centre in the centre of Sicily, in the province of Caltanissetta, founded in the 18th century by Marquis Palmeri.A Villalba.
The cultivation of lentils (like other grain legumes) was intended to provide a source of vegetable protein for the diet of the families of farmers who populated the village.
The local farmers, starting from inhomogeneous genetic material, began to practice the classic mass selection at the end of the 19th century, using the largest seeds obtained from the so-called 'ammannata' as breeding material. This practice, over the years, succeeded in fixing in the population of this ecotype the character of macrosperm (the average diameter of the grain reaches 6-8 mm) with a typical green colouring of the tegument (external part).
HISTORY:
During the First World War, 'Lenticchia di Villalba' was the main source of protein for the Villalba farming population, and even served as payment for the labourers who worked in the fields (feudal lords, bourgeoisie, sharecroppers and gabellotti used to invest part of the land at their disposal in lentils in order to feed or even pay for the labour needed during the harvesting and threshing of wheat). 
From the 1920s onwards, Villalba became a real centre for growing and marketing lentils, the first sorting machines were developed, the first forms of packaging were sketched out and the product began to follow the routes of Sicilian emigration, so that this ecotype acquired such value that it was elevated to the rank of a genuine 'traditional Sicilian agri-food product'.
 The project to promote 'Lenticchia di Villalba' began in the 1950s with the establishment of a lentil producers' association (So.Pro.Le) which, in collaboration with the Caltanissetta Agricultural Consortium, succeeded in marketing the legume in northern Italy and on the markets of Germany, France, Belgium, the Netherlands, Switzerland and, to a greater extent, on the east coast of the United States of America.
Unfortunately, the advent of agricultural mechanisation in the 1970s led to the near-abandonment of lentil cultivation, relegating it to family consumption only, since the production of lentils, carried out mainly by hand, was uneconomic in relation to labour costs.
 The project was resumed in 1999, when the municipal administration set up a Scientific Research Committee in collaboration with the C.N.R. of Bari, whose work led to the identification of the organoleptic characteristics of the legume, classifying it as one of the three Italian lentil ecotypes.
From then on, the Tatano farm embarked on a subsequent course of studies with the 'G.P. Ballatore' Regional Research Consortium and with the E.N.S.E. (Ente Nazionale Sementi Elette) of Palermo (now C.R.E.A.) which led to the morphological characterisation of the lentils. ) which led to the morpho-physiological characterisation of the 'Lenticchia di Villalba'. Subsequently, in 2007, our company, together with some young local farmers, became the founder of the Voluntary Consortium for the Protection and Development of the Lentil of Villalba, whose aim is to obtain Community recognition of the D.O.P. mark (Protected Designation of Origin). 
Then, in October 2012, the 'Lenticchia di Villalba' obtained its first real and prestigious international recognition by becoming a Slow Food Presidium. (Presidia are Slow Food projects that protect small-scale quality production, which must be safeguarded and carried out according to traditional practices).

The cultivation technique for 'Lenticchia di Villalba' involves
- the preparation of the seedbed from the beginning of October with superficial work to remove weeds and refine the soil;
- sowing, which takes place from the second half of November to the end of January (depending on the type and exposure of the soil)
the quantity of seed used is approximately 120 kg per hectare and depends on the distance between the rows, which are generally 30/40 cm apart)
- weeding of the soil, which is carried out manually and mechanically between February and April and is useful and effective for controlling weeds;
- harvesting, carried out between June and July, which involves 2 separate stages:

the MIETITURA/HARVEST of the plants that have changed their colour from green to yellow, at which stage the plants are arranged in bundles or sheaves (or manatees) on the ground for drying;
the TREBBIATURA/Threshing, a phase that takes place 10 to 15 days after the harvest and the arrangement in bundles, during which the straw is separated from the dried sheaves from the grain (lentils).
The separation into two separate harvesting stages has the dual purpose of giving the 'Lenticchia di Villalba' its characteristic green colour and preserving the lentils.
The distinction between two separate harvesting stages has the dual purpose of giving the 'Lenticchia di Villalba' its characteristic green colour and preserving its organoleptic characteristics intact.
- The grain is then cleaned of impurities and placed in cold freezing rooms or in containers in which anaerobic conditions are created.
The grain is then cleaned of impurities and placed in cold freezing chambers or in containers in which anaerobic conditions (absence of oxygen) are created to prevent the development of weevils (gaddrineddra or papazzana);
after a few weeks, the cells or containers are reopened, the lentils are cleaned again by hand and then packaged and placed on the market.

PROPERTIES:
Cultivated on mainly clayey and compact soils, besides having a high degree of flavour, it has the particularity of not flaking during cooking (about 58 minutes).
Its shape differs from others due to the large diameter of the seeds and its flat shape (CNR Bari).
It is a low-glycemic food and therefore indicated in the diet of diabetics. It has a high nutritional value, with an average protein content of 26% and 10% iron content. (CNR Bari)

No reviews found

Similar products

3.00 without VAT ( 3.12 including taxes)
1kg - 3.00 / kg
Italy
4.00 without VAT
Italy
4.50 without VAT ( 4.68 including taxes)
Italy
8.00 without VAT ( 8.32 including taxes)
Italy