A rustic Italian-bred legume with an unusual, almost tooth-like shape, prized in Italy for its rich flavor.
Use in italian stews, purees and Pasta E Fagioli.
April Bloomfield described them in the Los Angeles Times a few years ago: “Once they are cooked, they taste like a pea crossed with a chickpea. Even though they are dry, they have a certain freshness.”
- Country of Origin
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