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piselli
peas
A favourite of Catherine de' Medici, who introduced them to the 16th-century French court when she married King Henry II. She probably served them as piselli alla Fiorentina, with diced pancetta or ham, olive oil, garlic and parsley.
Pisellini are baby peas.
In the Veneto they are called bisi and are an essential ingredient in risi e bisi.
Text © Dana Facaros & Michael Pauls
Image by Bill Ebbesen, Creative Commons License