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LA FIORITA: THE FLOWERING OF CASTELLUCCIO


mg240980

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Castelluccio is a small village in Umbria, in the Apennine Mountains of central Italy, just at the heart of the Country. The closest town ( Norcia ) is about 28 km distant, but beyond a mountain pass. The village lies at 1452 m, making it the highest settlement in the Apennines. Its inhabitants are about 150, but most of them don’t live there all year long.

The village dates from the 13th century or slightly earlier, but the area had previously been settled by the Romans.

In 2016 and 2017 Central Italy sismic events hit Castelluccio hard, destroying roughly 60% of the town, forcing the evacuation of all inhabitants and the total closure of all road and/or offroad access. Since 2018, the village can be reached again, and temporary buildings have been erected housing bars and shops.

The fields on the slopes below the village are cultivated; the town is known for its excellent lentils. The plains grassland is ideal for sheep husbandry. Nowadays there is also a lot of ski- and trekking tourism.

For a few weeks, from June to early July, the chromatic monotony of the pasture and lanscape change image, thanks to the wonder of nature called “La Fiorita” of Castelluccio. When the flowers bloom , the three highlands burst with color, with shades ranging from yellow ocher to red, from purple to white, from pink to blue.

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mg240980

Posted (edited)

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Edited by mg240980
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mg240980

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ZUPPA DI LENTICCHIE DI CASTELLUCCIO

  • 1 onion, peeled and finely chopped
  • 2 small carrots, peeled and finely diced
  • 1 celery stick, finely diced
  • 4 tbsp of extra virgin olive oil, plus extra for drizzling
  • 400g of lentils, preferably from Umbria, picked over
  • 100ml of dry white wine
  • 1.5l vegetable stock, warm
  • 1 tbsp of tomato concentrate
  • fine sea salt
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mg240980

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1
Place a large pan over a medium-low heat. Add the oil and, when hot but not smoking, add the onion, carrot and celery. Fry gently for 15 minutes, stirring frequently, until the vegetables are very soft.
2
Add the lentils and stir to coat in the cooking juices. Pour over the wine and allow it to evaporate. Add roughly half of the warm stock, cover and let the lentils simmer for about 15 minutes, stirring occasionally
3
When the lentils have absorbed all the available liquid, add half of the remaining stock and the tomato concentrate. Stir to dissolve. Taste and decide how much longer they should go: at this point, it should be about 10 minutes
4
Keep adding more stock as needed (how much really depends on how liquid you like your legume soup), and stir and taste more frequently now. Adjust the seasoning to your taste
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Guest Daculb

Posted

3 hours ago, mg240980 said:

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It’s a very wonderful place …. Being there during the flowering period is a breathtaking nature’s show. 😍

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mg240980

Posted

5 hours ago, Daculb said:

It’s a very wonderful place …. Being there during the flowering period is a breathtaking nature’s show. 😍

 

Right so; i was there a few days ago and the show was far better than any images can tell.

A place i really love.

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FidelOregon

Posted

Thank you for this.  I enjoyed it very much.

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