Tiny, deep green, and fragrant, lentils from the high, dry plains of Castelluccio in Umbria are considered some of the world's best: They're packed with minerals and are especially tender.
A cookbook recipe exclusively for All-Access members from Tasting Italy
These superior lentils aren't abundant—a factor that contributes to their prized status. Often paired with the region's exceptional sausage, they're also commonplace in soup, a favorite wintertime primo. Because Umbrian lentils hold their s...