This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


grass pea

Grass pea (Lathyrus sativus) that used to be sown between rows of corn in the Marche, Umbria and Abruzzo, and was near extinction. Like the roveja, the tasty little yellow cicerchia di Serra de' Conti, grown in the Marche, is in the Slow Food Presidium and is currently making a comeback; drought resistant, and able to grow on poor soil without causing any environmental impact, it is increasingly attracting interest beyond its good taste in soups and stews or puréed; cicerchia flour is also used to make pasta.

In Abruzzo, cicerchie are made into a kind of polenta called fracchiata.



Le Marche



Slow Food



Text © Dana Facaros & Michael Pauls

Image by Quaaludes, Creative Commons Attribution