You hold in your hands a living, perpetuating fossil, a piece of history. This dry pea has been grown and wild harvested since the Neolithic age by peasants and shepherds along Italy’s Apennine Mountains, specifically on the Umbria-Marche ridge. Its near disappearance in recent decades has led to its being sponsored by Slow Food’s Ark of Taste. Requires little to be quite productive. Used as a dry or soup pea.
How to grow it: