Sweet Blue Peas
The sweet blue pea is the long-lost legume of Italy’s Le Marche region. Once a staple in the local diet, this versatile ingredient is delicious cooked into soups, blended into a puree, or ground into a flour for pasta. If you’re lucky enough to find cicerchia on a menu, don’t expect an aquamarine Doctor Seuss-style platter. The name comes from the plant’s bright blue flowers, but the peas are tiny, angular, and speckled grey or light brown. For the adventurous eater, try cicerchia in zampone, a traditional roasted pig’s trotter stuffed with legumes and ground pork.
EXPERIENCE ON TOUR! Treat yourself to a taste of cicerchia while cycling on our Italy: Sea-to-Sea tour.