Wines made from this variety are most often light bodied but they do have enough flavour and nuttiness to accompany buttery and herby pasta sauces.
You might like to try Castelluccio lentils with tomatoes and Gorgonzola, as a typical dish of the Umbrian region.
Sun dried (or oven dried tomatoes), crumbled gorgonzola, sliced red onions, fresh herbs, oil and vinegar are used to dress freshly cooked lentils. Umbria is a landlocked region and river fish often appear on the menu. Why not try a varietal Grechetto with trout poached in white wine.