Black eyed beans

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Black-eyed peas are a legume typical of Zollino, in the Salento area, grown with integrated farming by supplier Calò & Monte. The base of traditional Apulian pasta and beans, they are also cooked in a clay pot, as a velvety soup, or stewed.

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Data sheet

Manufacturer: Calò e Monte legumi di Zollino
Reference: CALOMONTE-OCCHIO
Origin area: Lecce / Salento
GMO Free: Si
Handmade product: Si
Formato: 400 gr
Short production line / 0 Km: Si

Description

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Black-Eyed Peas from Zollino

“The Salento legume behind Apulian pasta and beans.”

Black-eyed peas, a legume typical of Zollino, in the Salento area, grown with integrated farming by Calò & Monte.

From Zollino, Lecce Integrated farming Dried legume

Black-eyed peas come from the farming traditions of Salento, in the heart of the province of Lecce. The supplier, Calò & Monte, grows them in Zollino following the criteria of integrated farming, using native seeds and techniques that respect the environment.

Zollino is a small town where several typical, local legume varieties have long been grown: black-eyed peas are one of its protagonists, at the base of some of the best-known dishes of Salento cuisine.

In the kitchen

How black-eyed peas are cooked

🍝 Apulian pasta and beans The classic dish, loved and enjoyed throughout Italy: black-eyed peas cooked and combined with pasta.	🏺 In a clay pot Cooked with celery, carrot and potato in a pignata clay pot, the traditional Apulian way.
🥣 Velvety soup Blended into a creamy soup, served with croutons.	🍲 Stewed with vegetables For a richer, more nourishing dish, black-eyed peas stewed together with seasonal vegetables.

💡	Black-eyed pea soups are especially valuable and comforting during the colder months.

Product sheet

At a glance

Product	Black-eyed peas
Origin	Zollino, province of Lecce (Salento)
Farming	Integrated farming
Supplier	Calò & Monte
Consumption	Dried, to be cooked before eating

Frequently asked questions

Everything you want to know

How are black-eyed peas cooked?

In the traditional Apulian pasta and beans, in a clay pot with celery, carrot and potato, blended into a velvety soup, or stewed with vegetables.

What is the most traditional recipe?

Apulian pasta and beans, a dish loved and enjoyed throughout Italy.

Where do these peas come from?

From Zollino, a town in the province of Lecce, where supplier Calò & Monte grows them using integrated farming.

What are black-eyed peas?

A legume typical of Salento tradition, grown in Zollino with native seeds and techniques that preserve biodiversity.

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The legume from Zollino, on your table

A traditional Salento legume, grown with integrated farming by Calò & Monte: the base of Apulian pasta and beans, good also in a clay pot, as a velvety soup, or stewed with vegetables.

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