Monti Sibillini lentils are grown in and around the Sibillini Mountains, alternating it with the cultivation of "Farro dicocco" and other legumes (cicerchia and roveja), sown in the months between March / April and harvested between July / August. The diameter of the grain is 3-5 mm, cooking 25/30 minutes. Rich in proteins and carbohydrates, lentils are one of the few foods that contain a significant amount of trace elements; the most important is iron, which is essential for maintaining the circulatory system.