Fruit, vegetables and pulses

Traditional Salento peas

Traditional Salento peas: three village varieties under one Presidium

Riccio di Sannicola, nano di Zollino and secco di Vitigliano are three peas from Salento, each tied to its own village and each with its own character, gathered under a Slow Food Presidium. The plants stay short and are grown the traditional way, with no irrigation at Zollino and Vitigliano. Harvest falls between spring and early summer.

• Eaten fresh, the riccio di Sannicola has pale green seeds, sweet and tender
• The dwarf pea of Zollino is only ever eaten dried
• Mustard-coloured Vitigliano peas cook evenly without soaking and stay whole

How to enjoy it. Cook them slowly in a pignata, the earthenware pot set beside the hearth. That is how piselli a cecamariti are made: peas simmered almost to a cream, spooned over fried bread and finished with olive oil.

Production areas

Apulia

Season

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