Umbrian lentils from Frantoio Bartolini — the family producer's own flagship product, grown organically on their farm in Arrone, deep in the Nera River Nature Park in the Apennine foothills of Umbria. The Bartolini family have been working this land since 1850, across six generations, with the same direct control of the supply chain — they grow it, harvest it, sort it, pack it. Their lentils are noticeably small, with a distinctive variegated colour ranging from soft green through to deep brown, and a thin, tender skin that means they hold their shape and texture in the pot without ever turning to mush. The combination of the Umbrian altitude, the climate of the Nera valley and the Bartolini family's organic farming practice produces a lentil that is demonstrably better than the commodity-grade lentils most kitchens default to. They cook in 20 minutes from dry — no soaking required, no pre-prep — and emerge with a soft, creamy interior, a clean earthy flavour, and the gentle textural give that distinguishes a properly grown lentil from a supermarket one. They take seasoning beautifully, hold up to long cooking in soups and stews without disintegrating, and have enough natural character to stand on their own as a side or a base for a complete dish. Among Italian cooks they are considered the lentil to use for the New Year's Eve cotechino con lenticchie — the traditional pork sausage and lentil dish that brings good fortune for the year ahead — and for zuppa di lenticchie, the deep, dark winter lentil soup that defines central Italian peasant cooking at its finest. A flagship product from a serious family producer, and a useful reminder of how much character a properly grown legume can carry. Producer: Frantoio Bartolini, Arrone, Terni, Umbria, Italy Origin: Grown on Bartolini's own farm, Nera River Nature Park, Umbria Cultivation: Organic Cooking time: 20 minutes (no soaking required) Ingredients: Umbrian lentils Net: 500g Allergens: May contain traces of gluten and soy Storage: Store in a cool, dry place
