THE LENTIL

The lentil is one of the first plants used by man. It is believed to have originated in the 8th millennium B.C. There are traces of it in Syria and Turkey. The Assyrians, Egyptians and Greeks are also believed to have used it. It is mentioned in the bible in the story of Esau who sold his first born to Jacob, from which we have the saying, "sold for a plate of lentils".

The lentil arrived in Santo Stefano at the time of the roman settlement Sextantia, (the Lens Culinaris Medicus, biotype Santo Stefano di Sessanio). In the kitchen it is ever more popular, being used either in traditional dishes or newly created ones.

The lentil of Santo Stefano is considered by connoisseurs and renowned chefs to be the best one produced in Italy. It is from an old and rare species that is cultivated only in the poor terrain found high in the mountains. The characteristics which distinguish this lentil are: its dark brown color, the small size, the rough and striated surface, the skin which does not separate and most importantly its superior taste.

The geomorphology of the territory contributes to the very high level of iron found in this lentil: about 8.9 mg /100 versus 5mg/100 for the common lentil.

The harvest generally occurs during the last weeks of August when the plants begin to yellow and dry out. After hand scything, threshing takes place.

In order to celebrate this legume, a lentil festival takes place in Santo Stefano on the first weekend in September. This renowned celebration is made possible by the industriousness of the citizens of this small village.