It has always been cultivated on the karst plains of Castelluccio, within the Sibillini National Park, at a height of d the approximately 1.500 meters. The quantity produced on average per year is limited. This makes it a niche product. Thanks to the rather rigid climatic conditions in which it is born, the Castelluccio lentil is the only legume that does not need to be treated for conservation because it is not attacked by the weevil, an insect whose larvae feed on legumes. The Castelluccio lentil has remarkable nutritional qualities: all its proteins, vitamins, fibers and mineral salts make it excellent for those who need a diet rich in iron, potassium and phosphorus, low in fat and very nutritious. Another important feature of Castelluccio lentils is the thin and tender skin that allows cooking directly without soaking, significantly reducing preparation times.