Dwarf peas: history, curiosities, and recipes from Colognola.

The peas, like legumes in general, are at the heart of the Mediterranean diet thanks to their extraordinary nutritional values. Extremely versatile in the kitchen, peas are real gems: typical of the spring and summer months, they are tender, sweet, fresh gems that come in many varieties. The most appreciated are certainly the dwarf peas, whose correct name would be "Pisello Verdone Nano". These are small pearls of bright green color, typical of Colognola ai Colli, a town in the eastern part of Verona. The particular climate of Colognola and its volcanic soil create optimal conditions for the cultivation of this legume. The pods are firm, swollen, crunchy, and the round seeds are very green, tender, and sweet. 

Dwarf peas: the origins of "Bisi de Colognola"

We are to the east of the Veronese hills, at the beginning of the small black hills on which lie the prestigious vineyards of Soave and Valpolicella. On this volcanic soil, small and rare emeralds of goodness have always been born. These are the dwarf green peas, which in these parts are called Bisi de Colognola. The cultivation of dwarf peas was established after World War II: the arable fields had been destroyed by the war and, consequently, the breeding of silk worms, which was particularly widespread at the time, diminished. For this reason, many producers found themselves without a profitable activity to pursue. By chance, the cultivation of the Pisello Verdone Nano was discovered, which became a good source of income. The dwarf peas have thus remained in the culinary culture of Colognola, which still celebrates them with the annual Sagra dei Bisi, inaugurated in 1957, where every year the best producer of the year is awarded the Biso d'Oro. 
In fact, the tradition of peas in Venetian cuisine is very ancient and dates back to the 14th century, when risi e bisi, a typical Venetian dish, was already mentioned. 

Dwarf peas: nutritional values

The dwarf peas are low-calorie legumes, delicious and nutritious. Dwarf peas are rich in water (comprising about 80% water, a very high percentage for a legume), but also in proteins, sugars, and fibers. The folic acid, which is present in quantity, is excellent for preventing cardiovascular problems. Furthermore, the Bisi de Colognola have diuretic properties, provide energy, and regulate cholesterol, along with a large amount of vitamins, especially C and B vitamins. 

Nutritional values per 100g serving:
Calories: 80
Fat: 0.3 g
Protein: 5.6 g
Carbohydrates: 13 g
Sodium: 10 mg 
Fiber: 5 g 
Phosphorus: 108 mg
Sugars: 1 g
Vitamin A (38 µg), Vitamin C (40 mg), Calcium (25 mg), Iron (1.16 mg)

Dwarf peas: recipes with Bisi di Colognola

The Bisi di Colognola, due to their sweetness, are the protagonists of many typical Venetian recipes, such as the famous Risi e Bisi, a dish now famous throughout Italy for its simplicity and flavor. To prepare this dish, fresh dwarf peas, of which all parts will be used, including the pods, are the main ingredient. After preparing a vegetable broth with the peels of the dwarf peas, blend the pods in the liquid, strain, and keep the mixture. In a separate pot, sauté onion and bacon in butter and then add the fresh peas. Pour in two ladles of broth, let simmer, and add salt and pepper. Once it reaches boiling, add the rice and cook, stirring occasionally. The final consistency of risi e bisi should be creamy, not too dry but neither too liquid. At this point, simply stir in some grated cheese. 

Another strong Veneto dish with dwarf peas is paparele coi bisi: this is a sort of homemade pappardella made with water, flour, and eggs. Separately, sauté bacon, onion, and peas, then add some meat broth and let it cook. Then combine the sauce with the cooked pappardelle, and voilà: here is a simple dish with a unique flavor. 

You should also try the pea cappuccino: it is a wonderful cream based on milk, foamy and dense. After cooking the dwarf peas, bring milk to a boil in which you should infuse some mint leaves for about ten minutes. Separately, sauté spring onion in oil and add the peas, cooking everything for about ten minutes after adding some hot water. Finally, drain the vegetables and blend them, froth the milk, and incorporate the liquid into the pea puree, seasoning with grated parmesan. Serve it all accompanied by slices of warm bread. 

Take a look at our selection: on Spaghetti&Mandolino you will find not only the Bisi de Colognola, but also many other gourmet products with which to create unforgettable dishes. Also, if you want to stay updated and receive interesting culinary suggestions, don't forget to subscribe to our newsletter: you won't regret it!