Dwarf peas: history, curiosities, and recipes of the Bisi de Colognola

Peas, like legumes in general, are a staple of the Mediterranean diet due to their extraordinary nutritional values. Extremely versatile in the kitchen, peas are true gems: typical of the spring and summer months, they are tender, sweet, fresh jewels, with many varieties. The most appreciated are certainly the dwarf peas, whose correct name is "Pisello Verdone Nano". These are small pearls of bright green, typical of Colognola ai Colli, a town in eastern Verona. The particular climate of Colognola and its volcanic soil create optimal conditions for growing this legume. The pods are firm, plump, and crunchy, and the seeds are round, very green, tender, and sweet.

The Dwarf Peas: the origins of "Bisi de Colognola"
We are east of the Veronese hills, at the beginning of the small black hills where the prestigious Soave and Valpolicella vineyards rise. On the same volcanic soil, small and rare emeralds of goodness have always been born. These are the dwarf verdone peas, which in this area are called Bisi de Colognola. The cultivation of dwarf peas took off after World War II: the cultivable fields were destroyed by the war, and, consequently, silkworm farming, which was widespread at the time, declined. For this reason, many farmers found themselves without a profitable activity. By chance, the cultivation of Pisello Verdone Nano was discovered, which became a good source of income. Dwarf peas have thus remained part of Colognola's culinary culture, which still celebrates them today with the annual Sagra dei Bisi, inaugurated in 1957, where the best producer of the year is awarded the Biso d'Oro.
In reality, the tradition of peas in Venetian cuisine is very ancient and dates back to the 14th century, when the typical Venetian dish "risi e bisi" was already being talked about.

Dwarf Peas: Nutritional Values
Dwarf peas are low-calorie, delicious, and nutritious legumes. They are rich in water (about 80% water, a very high percentage for a legume), but also in proteins, sugars, and fibers. The folic acid present in large quantities is excellent for preventing cardiovascular problems. Additionally, Bisi de Colognola has diuretic, energetic properties and helps regulate cholesterol, besides providing a large amount of vitamins, especially C and those of the B group.

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 de Colognola
Due to their sweetness, Bisi de Colognola 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, using all parts including the pods, are the main ingredient. After preparing a vegetable broth with the pea pods, blend the pods in the liquid, strain, and keep the mixture. In a separate pan, sauté onion and pancetta in butter, then add the fresh peas. Pour in two ladles of broth, let it simmer, and add salt and pepper. Once it boils, add the rice and cook, stirring occasionally. The final consistency of "risi e bisi" should be creamy, not too dry but not too liquid. Finally, stir in some grated cheese.

Another strong Venetian dish with dwarf peas is "paparele coi bisi": it's a type of homemade pappardelle made with water, flour, and eggs. Separately, sauté pancetta, onion, and peas, then add meat broth and let it cook. Combine the sauce with the cooked pappardelle, and voilà: a simple dish with a unique flavor.

Also worth tasting is the pea cappuccino: a wonderful cream-based dish with milk, foamy and dense. After cooking the dwarf peas, bring the milk to a boil and let a few mint leaves infuse for about ten minutes. In a separate pan, sauté spring onion in oil, add the peas, and cook everything for about ten minutes after adding some hot water. Finally, drain the vegetables and blend them, whip the milk, and incorporate it into the pea purée, seasoning with grated Parmesan. Serve everything with slices of warm bread.

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