Excellent on a crunchy bruschetta with spicy extra virgin olive oil and chives!
The Colfiorito grass pea is a traditional Umbrian legume, which is grown at more than 1000 meters above sea level. This legume has ancient origins: the first traces were unearthed from sites in Mesopotamia from 8000 BCE, which is why they became an “educational” symbol for both botanists and anthropologists. Until a few years ago, farming of this crop had been abandoned due to a lack of manpower and competition from other types of legumes. Fortunately, they are now experiencing a rebirth thanks to the work of small farmers and local businesses—particularly in Colfiorito, a small faction of the Umbrian town of Foligno. Colfiorito grass peas have a unique appearance, with a flattened rectangular shape , and a flavor that’s somewhere between a chickpea and a broad bean. Sowing takes place in spring, and they are harvested in July.
Colfiorito grass peas have a rustic flavor, but a delicate and soft texture similar to other beans. There are many traditional recipes for grass peas, from classic soups to the minestrone “alla Trebua” with spelt. But to savor them best, it’s recommended to use simpler recipes. This product’s best friends are actually extra virgin olive oil and herbs like regular or wild thyme, savory herbs and rosemary. They can also be accompanied by a good crusty whole wheat bread and pork rinds.
Did you know
Colfiorito grass peas are a legume packed with nutritious properties, but at the same time, they also contain low levels of toxins, a bit like tomatoes and potatoes. That’s why they haven’t always had the most favorable image. But they’re fine as long as they’re not eaten often and in large quantities. As with other legumes, these are high in protein, soluble fiber, minerals and B vitamins.