Mangetout are called like this because you eat everything, even the pod and peel!
Origin
Mangetout are a pea variety and it is so called because you eat the whole pod… Some varieties similar to it are cultivated in Spain and Morocco but the original ones are produced in Italy, especially in Marche region, where they are picked from April till June. A product that is so delicate that it has to be local: it needs to be eaten quickly after you collected it otherwise it loses the original taste.
Cookit
With their sweet and delicate taste, they are perfect steamed and seasoned with some oil and lemon. Don’t cook them too much, otherwise all the nutrients will be lost. Perfect with a tomato sauce or as a side dish. Ever tried whole wheat pasta with mangetout and salmon?
Did you know
Eating this ingredient helps you go through seasonal changes and it helps the regularization of the intestine. Since it is a tipical product from Marche, they are also known as “the veggie from Ascoli Piceno”, and because of this they are called in Germany “Erbsen Ascoli”.
