Skiing in Abruzzo – snow report
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The product
What the grass pea is
The seed of Lathyrus sativus, a hardy and very ancient pulse.
The grass pea, cicerchia (Lathyrus sativus), is a pulse halfway between chickpea and lentil: the seeds are flattened and angular, beige-grey, with a floury, slightly sweet taste. Thanks to its nutrients it was once used as a substitute for meat.
In Castelvecchio Calvisio it was widely grown and eaten. After a long period of neglect it has been rediscovered by a few local farms, which still grow it in small quantities.
Territory
Where it comes from
Production is centred on Castelvecchio Calvisio, a village at 1,045 metres in the Terre della Baronia, on the southern side of the Gran Sasso and Monti della Laga National Park, and on a few farms in Barisciano, Navelli and Santo Stefano di Sessanio.
- Castelvecchio Calvisio
- Barisciano
- Navelli
- Santo Stefano di Sessanio
- Ofena
From field to table
How it is made
- It is sown in spring, even on poor mountain soils.
- The plant is hardy and needs very little water: it is also used in rotation with cereals.
- In summer, when the pods are dry, the plants are harvested.
- They are threshed to free the seeds, which are cleaned and left to dry.
- The seeds are sold whole or ground into flour.
In the kitchen
How to use it
In Abruzzo grass peas go with the strong flavours of meat and cured sausages and are often found at farmers’ markets.
- Grass pea soup with garlic, rosemary, chilli and new olive oil
- Sagne a pezze with grass peas, with oil, parsley and pecorino: a variation on sagne e ceci
- Grass pea purée as a side for meat and sausages
- Fracchiata: a humble polenta of grass pea flour, dressed with oil, garlic and chilli
- The flour is also used for desserts and homemade pasta
Tips
How to choose and store it
- Soak the seeds for at least 24 hours, changing the water a couple of times, then throw it away.
- Cook them for a long time, about one and a half to two hours, in fresh water.
- Do not make it an exclusive, everyday food: eat it now and then, as tradition has it.
- Keep seeds and flour in closed jars in a cool, dry place.
Careful: grass peas contain a substance that can be harmful in very large amounts over long periods. Long soaking with changes of water and occasional eating, as in traditional cooking, make them safe.
Ordering
Where to buy it and whom to contact
Contacts checked on the official websites in October 2026: check availability and prices before ordering.
Sapori di Campagna
Livia Di Battista’s farm in Ofena, one of the producers and guardian farmers of the grass pea of the Castelvecchio Calvisio area.
- Mobile: 347 699 5264
- Email: saporidicampagnaofena@gmail.com
- Address: Strada Provinciale delle Vigne km 7,8 – 67025 Ofena (AQ)
Gallery
Photos
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The image is an illustration drawn for abruzzoparchi.it: we could not find free photos showing the Abruzzo product itself. If you have a photo to share, write to us.
Tradition
History and trivia
Grass peas have been grown around the Mediterranean for thousands of years. In the mountain villages around L’Aquila they were a food for hard times: they withstood drought and gave a crop even in the worst years.
As the countryside was abandoned they almost disappeared. Today Castelvecchio Calvisio celebrates them every year with an August festival involving the whole village.
Did you know? Castelvecchio Calvisio is also famous for its spindle-shaped plan, with the houses arranged in a ring to form the village walls.