Lathyrus sativus Cultivars and Grass Pea-Based Foods in Italy

Abstract

The use of grain legumes in various European regions has been observed with peculiar interest in the Middle Age, although the presence of seeds such as Lathyrus sativus (grass pea) is demonstrated since the Neolithic Era. The cereal/legume association has been reported in Andorra, Italy, and France at least from the late Roman Empire to the late Middle Age. Cereals and other plants such as Pisum sativum, Vicia faba, and L. sativus were often present and probably cultivated in good amounts. Interestingly, the same localisation of known recipes based on L. sativus in certain areas found in Morocco, Spain, France, and Italy (as an ideal line from the Maghreb area to Central Europe) can be seen as the heritage of past memories. Anyway, grass pea is a known and cultivated grain legume in Europe and specifically in Italy. The presence and persistence of grass pea is demonstrated also because of the current existence of certain recipes in some areas with strong medieval traditions. This chapter concerns regional culinary traditions associated with grass pea in Italy, with some consideration concerning historical reasons for the localisation of polenta-like dishes in some circumscribed areas only.