Split Lentils

Bioalberti is a family-run farm, active for four generations among the Umbrian hills, in Poggio Aquilone, a medieval village dating back to the 1200s where we grow exclusively using organic methods, this is where the Peeled Lentil is born

Peeled Lentil

Since 1998 we have grown exclusively according to organic methods, driven by the belief that healthy eating starts from respected, fertile land. We grow legumes, grains and olives, following sustainable farming practices such as crop rotation and organic fertilisation. We are a young, dynamic company that combines tradition and innovation, thanks also to our collaboration with the University of Agriculture of Perugia. We have an ambitious project: the recovery of ancient and forgotten varieties such as Verna and Gentilrosso wheat, Senatore Cappelli wheat, einkorn spelt, cicerchia, black chickpea and hulled barley. Our desire.

What are peeled lentils and how are they cooked.

We produce with respect for nature, offering authentic products. Our Cicerchia from Poggio Aquilone, a traditional variety grown in Umbria, is a local legume variety grown on the Umbrian hills, prized for its tenderness, delicate taste and quick cooking. It is a small lentil, with no outer skin (the outer cuticle), and for this reason: it doesn't need soaking. It cooks quickly in just a few minutes (about 15â20 minutes). Perfect for preparing creams, purées, soups and mash.

It can also be used to prepare plant-based burgers, meatballs, alternative hummus or vegetable fillings.

Peeled Lentil in the kitchen: Ideal as a hot side dish, dressed with extra virgin olive oil and toasted bread. A perfect ingredient that pairs well with soups, purées, or with seasonal vegetables

Peeled Lentil Recipes

Rustic cicerchia and vegetable soup. Cook the cicerchie in water with bay leaf for about 1 hour. In a pan, sauté a mix of chopped onion, garlic, carrot and celery. Add the diced potato and the cooked cicerchie with a bit of their cooking water. Cook for about 20 minutes, season with salt and pepper. Serve with a drizzle of raw olive oil and toasted bread.

the authentic taste of a legume grown using organic and sustainable methods. A journey to discover ancient legumes