Ustica lentils are a slow food presidium, are legumes with ancient flavor, rich in protein and iron, dark brown in color with greenish hues. They are produced in Ustica, a small Sicilian island in the area of Palermo.

They are cultivated exclusively by hand on lava and fertile fields. They are sown in January and picked in the first half of June. Not used fertilizers or herbicides of any kind, weeds herbs are removed with a hoe.

The plants must be dried in the field, they are uprooted and do many sheaves. In the past, spagliatura, was done manually: the seedlings were trampled by dragging large stones with donkeys and, with a trident, launched into the air so that the Ustica’s wind could separate the chaff from lentils. With the birth of the Presidium was introduced on the island a little technical innovation: a "fixed position" thresh, which makes the task a little less striking, but more convenient and functional.